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TOMATO AND ORANGE SOUP (MARGUERITE PATTEN)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Tomatoes, skinned
1 Onion, peeled
1 Carrot, peeled
35 fl Chicken stock or water witb
1 Chicken stock cube
1/2 ts Grated lemon rind
1 t Grated orange rind
1 Bay leaf
Salt and black pepper
1 1/2 oz Margarine
1 1/2 oz Flour
5 fl Orange juice
5 fl Single cream, optional
-----GARNISH-----
Strips of orange rind
Slice the tomatoes, onion and carrot. Put into a
saucepan with the stock, or water and stock cube, the
fruit rinds, bay leaf and a little seasoning. Cover
the pan and simmer gently for 30 minutes. Remove the
bay leaf. Sieve or liquidise the soup. Heat the
margarine in the saucepan, stir in the ilour, then
gradually add the soup and the orange juice. Bring to
the boil and stir or whisk until the soup thickens
slightly. Remove from the heat and whisk in the cream
then heat for 2 minutes, without boiling. While
cooking the soup put the narrow strips of orange rind
into cold water, bring to the boil and simmer for 10
minutes then strain. Top the soup with the softened
rind.
In a microwave: Simmer the tomatoes and other
ingredients in the liquid for about 20 minutes. Use
DEFROST after the liquid comes to boiling point.
Variations: Serve as an unthickened soup, simply sieve
or liquidise the ingredients add the orange juice and
heat or serve well chilled. Use 2 x 14 oz/400 g cans
of chopped plum tomatoes instead of fresh.
Source: Marguerite Patten's Marvellous Meals, Yours
Magazine, UK
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