Tomato, Orange and Celery Soup

Ingredients

 * 4 oz potato, peeled and diced
 * 1 cl garlic crushed
 * 1 celery stick, chopped
 * 1 large carrot, diced
 * 1 1/2 lbs ripe tomatoes, cut in
 * -quarters
 * 1 tbsp tomato puree
 * juice of ½ medium-size
 * -orange
 * 3/4 pint vegetable stock
 * 1 tsp dried basil
 * salt and freshly ground
 * -black pepper
 * thin strips of blanched
 * -orange rind, to garnish
 * 1 tbsp olive oil
 * 1 onion, chopped

Directions
Preparation time: 20 minutes cooking time: 30 minutes freezing: recommended for up to 3 months 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, stirringg 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. cook"s 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.