Tomato and Orange Soup (Marguerite Patten)
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 ts Grated orange rind 1 Bay leaf Salt ...
Ingredients
- 11/2 lb tomatoes, skinned
- 1onion, peeled
- 1carrot, peeled
- 35fl chicken stock or water witb
- 1chicken stock cube
- 1/2tsp grated lemon rind
- 1tsp grated orange rind
- 1bay leaf
Directions
- 1
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
- 2
Put into a saucepan with the stock, or water and stock cube, the fruit rinds, bay leaf and a little seasoning
- 3
Cover the pan and simmer gently for 30 minutes
- 4
Remove the bay leaf
- 5
Sieve or liquidise the soup
- 6
Heat the margarine in the saucepan, stir in the ilour, then gradually add the soup and the orange juice
- 7
Bring to the boil and stir or whisk until the soup thickens slightly
- 8
Remove from the heat and whisk in the cream then heat for 2 minutes, without boiling