Tomato, orange and celery soup
Yield: 6 Servings (Just)
Preparation time: 20 minutes Cooking time: 30 minutes Freezing: recommended for up to 3 months
Ingredients:
6 oz Potato, peeled and diced
2 cl Garlic crushed
6 Celery stick, chopped
3 lg Carrot, diced
2 1/4 lb Ripe tomatoes, cut in -
1 tb Tomato puree
Juice and zest of 1 medium-
1 pt Vegetable stock (perhaps try chicken)
1 ts Dried basil
Salt and freshly ground -
Sugar not sure how much
2 tb Olive oil
2 Onion, chopped
Thin strips of blanched
orange rind, to garnish
Method
Heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot. Cook, stirring frequently, for 5 minutes or until the vegetables are softened.
Add the tomatoes and cook for 2 3 minutes more, stirringg constantly.
Add the tomato puree, orange juice, vegetable stock and basil. 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. Check the seasoning before reheating gently, Serve garnished with the blanched orange rind.
Cook's note: to blanch the orange rind, cover thin strips of peel with boiling water. Leave for 2 minutes and then drain through a sieve. The same can be done with other citrus fruits such as lemons, limes or grapefruit.