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Tomato, orange and celery soup
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| Artist: |
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| Categories: |
Appetizers, Fruits, Low-calorie, Orange, Soups & Stews, Tomatoes |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| oz | Potato, peeled and diced | | 1
| cl | Garlic crushed | | 1
| | Celery stick, chopped | | 1
| large | Carrot, diced | | 1 1/2
| lbs | Ripe tomatoes, cut in | | | -quarters | | 1
| tbsp | Tomato puree | | | Juice Of ?medium-size | | | -orange | | 3/4
| pint | Vegetable stock | | 1
| tsp | Dried basil | | | Salt and freshly ground | | | -black pepper | | | Thin strips of blanched | | | -orange rind, to garnish | | 1
| tbsp | Olive oil | | 1
| | Onion, chopped |
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Procedures:
| 1 | Preparation time: 20 minutes cooking time: 30 minutes freezing: recommended for up to 3 months | | 2 | heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot. | | 3 | Cook, stirring frequently, for 5 minutes or until the vegetables are softened. | | 4 | add the tomatoes and cook for 2 3 minutes more, stirringg constantly. | | 5 | add the tomato puree, orange juice, vegetable stock and basil. | | 6 | Bring to a boil and then reduce the heat, cover and simmer for 25 minutes, or until the vegetables are tender, pass the soup through a sieve to extract skins and pips. | | 7 | Check the seasoning before reheating gently, serve garnished with the blanched orange rind. | | 8 | cook"s note: to blanch the orange rind, cover thin strips of peel with boiling water. | | 9 | Leave for 2 minutes and then drain through a sieve. | | 10 | The same can be done with other citrus fruits such as lemons, limes or grapefruit. |
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