TOMATO,ORANGE AND CELERY SOUP
4 oz Potato, peeled and diced
1 clove Garlic crushed
1 Celery stick, chopped
1 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 tsp Dried basil, Salt and freshly ground-black pepper
Thin strips of blanched-orange rind, to garnish
1 tb Olive oil
1 Onion, chopped
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,
stirring 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.
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.*
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