Tomato Orange And Tarragon Soup Recipe
Ingredients
| 1 tablespoon acceptable vegetable oil | ||
| 1 medium yellow or white onion, sliced | ||
| Potatoes | 3 Small, diced | |
| Tomatoes | 3 Large, chopped | |
| 1 teaspoon dried | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 2 cups homemade | ||
| Chicken Stock | ||
| Salt | 1/4 Teaspoon | |
| Ground black pepper | To Taste | |
| Squeezed orange juice | 1 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, freshly grated | |
| Few sprigs of parsley or tarragon | ||
Directions
In a heavy saucepan, heat oil over medium-high heat.
Saute onions and potatoes 2 to 3 minutes, or until onions are translucent.
Add tomatoes, tarragon, garlic, stock, salt and pepper.
Bring to a boil, reduce heat and simmer, covered, 20 to 25 minutes, or until vegetables are tender.
In a blender or the workbowl of a food processor fitted with a metal blade, process in small batches until liquefied.
Pass through a sieve to remove coarse skins.
Discard the pulp that remains in the sieve.
Mix strained liquid with orange juice and rind.
Reheat or serve chilled.
Garnish with fresh tarragon or parsley.
Saute onions and potatoes 2 to 3 minutes, or until onions are translucent.
Add tomatoes, tarragon, garlic, stock, salt and pepper.
Bring to a boil, reduce heat and simmer, covered, 20 to 25 minutes, or until vegetables are tender.
In a blender or the workbowl of a food processor fitted with a metal blade, process in small batches until liquefied.
Pass through a sieve to remove coarse skins.
Discard the pulp that remains in the sieve.
Mix strained liquid with orange juice and rind.
Reheat or serve chilled.
Garnish with fresh tarragon or parsley.
Chef
