| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken stock or canned low-salt broth |
| 1 |
|
28-ounce can whole peeled tomatoes; with juice |
| 1 |
lg |
Onion; thinly sliced |
| 1 |
lg |
Carrot; thinly sliced |
| 1 |
ts |
Lemon peel; grated |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Sugar |
| 3 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/4 |
c |
Orange juice purchased croutons |
INSTRUCTIONS
Combine stock, tomatoes with juices, onion, carrot, lemon peel, bay leaves
and sugar in heavy suacepan. Bring to boil over high heat, breaking up
tomatoes with spoon. Reduce heat to medium and simmer until vegetables are
very tender, about 40 minutes.
Melt butter in small saucepan over medium heat. Add flour; stir 2 minutes.
Add 1 cup soup and stir until smooth. Return mixture to remaining soup in
saucepan. Simmer until soup thickens, stirring occasionally, about 4
minutes. Discard bay leaves. Working in batches, puree soup in blender.
Return soup to saucepan. Stir in orange juice. Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Serve soup cold or bring to simmer and serve hot, if desired. Sprinkle
soup with purchased croutons.
Recipe By : Bon Appetit Oct 1996
Posted to MC-Recipe Digest V1 #234
Date: Fri, 04 Oct 1996 21:28:54 -0700
From: Greg Hastings <ghasting@halcyon.com>
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”