| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Weight watc, Soups, Starters |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Potato, peeled and diced |
| 1 |
cl |
Garlic crushed |
| 1 |
|
Celery stick, chopped |
| 1 |
lg |
Carrot, diced |
| 1 1/2 |
lb |
Ripe tomatoes, cut in quarters |
| 1 |
tb |
Tomato puree |
|
|
Juice Of 1/2 medium-size orange |
| 3/4 |
pt |
Vegetable stock |
| 1 |
ts |
Dried basil |
|
|
Salt and freshly ground black pepper |
|
|
Thin strips of blanched orange rind, to garnish |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion, chopped |
INSTRUCTIONS
Preparation time: 20 minutes Cooking time: 30 minutes Freezing: recommended
for up to 3 months
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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