Soups and Stews Recipes - Tomato and Orange Soup Recipe

Ingredients

• 1 onion

• 1 clove garlic

• 1 potato

• 1,5 kg/3 1/4 lb tomatoes

• 2 tablespoons oil

• 4 teaspoons chopped tarragon

• 500 ml/17 fl oz (2 1/4 cups) chicken stock (broth)

• salt

• freshly ground pepper

• 250 ml/8 fl oz (1 cup) orange juice

• 1 teaspoon grated orange peel

Serves 4

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Method:

1. Peel the onion and garlic, slice the onion and press the garlic. Peel the potatoes and cut into dice. Peel the tomatoes, cut into four pieces and remove the seeds. Chop up the tomato pieces.

2. Heat some oil in a saucepan. Add the onion rings and diced potatoes and fry gently while stirring continuously for 2-3 minutes until the onion is transparent.

3. Add the tomatoes, tarragon and garlic. Add the chicken stock (broth) and season with salt and pepper. Bring to the boil and simmer on a low heat for about 20-25 minutes.

4. Puree the soup in a liquidizer or hand-mixer, add the orange juice and grated zest and reheat. The soup can be served hot or cold.

Note: The chicken broth for this soup is very easy to make - all it needs is some time. Boil 1 boiling fowl in 2 1/2 liter/4 1/4 pints (11 cups) of water, skimming regularly to remove the foam. Add a bunch of soup vegetables (carrots, celery, leeks and parsley), 1 small peeled onion stuck with three cloves, 1 small bunch of tarragon, salt and pepper. Simmer the stock (broth) for 1 1/2 hours, then pour through a sieve. Leave to cool and remove any fat which has formed on top.