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-> [Fruits, Orange, Soups & Stews, Tomatoes] -> [Tomato-orange soup Recipe] |
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Tomato-orange soup
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| Artist: |
_ |
| Categories: |
Fruits, Orange, Soups & Stews, Tomatoes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Chicken stock | | | Or canned low-salt broth | | 1
| | 28 oz can whole peeled | | | -tomatoes -- with juice | | 1
| large | Onion, thinly sliced | | 1
| large | Carrot, thinly sliced | | 1
| tsp | Lemon peel, grated | | 2
| | Bay leaves | | 1/2
| tsp | Sugar | | 3
| tbsp | Butter | | 2
| tbsp | Flour | | 1/4
| cup | Orange juice | | | Purchased croutons |
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Procedures:
| 1 | Recipe by: bon appetit oct 1996 preparation time: 1:00 combine stock, tomatoes with juices, onion, carrot, lemon peel, bay leaves and sugar in heavy suacepan. | | 2 | Bring to boil over high heat, breaking up tomatoes with spoon. | | 3 | Reduce heat to medium and simmer until vegetables are very tender, about 40 minutes. | | 4 | Melt butter in small saucepan over medium heat. | | 5 | Add flour; stir 2 minutes. | | 6 | Add 1 cup soup and stir until smooth. | | 7 | Return mixture to remaining soup in saucepan. | | 8 | Simmer until soup thickens, stirring occasionally, about 4 minutes. | | 9 | Discard bay leaves. | | 10 | Working in batches, puree soup in blender. | | 11 | Return soup to saucepan. | | 12 | Stir in orange juice. | | 13 | Season with salt and pepper. | | 14 | (can be prepared 1 day ahead. | | 15 | Cover and refrigerate). | | 16 | Serve soup cold or bring to simmer and serve hot, if desired. | | 17 | Sprinkle soup with purchased croutons. |
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