Tomato And Orange Soup (Marguerite Patten)

TOMATO AND ORANGE SOUP (MARGUERITE PATTEN)

6 Preparation Time :

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

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