Tomato, Orange and Celery Soup

Description

 * Preparation time: 20 minutes
 * Cooking time: 30 minutes
 * Freezing: recommended for up to 3 months

Ingredients

 * 4 oz potato, peeled and diced
 * 1 clove garlic crushed
 * 1 celery stick, chopped
 * 1 large carrot, diced
 * 1½ lbs ripe tomatoes, cut in quarters
 * 1 tbsp tomato purée
 * juice of ½ medium-size orange
 * ¾ 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

 * 1) Heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot.
 * 2) Cook, stirring frequently, for 5 minutes or until the vegetables are softened.
 * 3) Add the tomatoes and cook for 2 – 3 minutes more, stirring constantly.
 * 4) Add the tomato purée, orange juice, vegetable stock and basil.
 * 5) 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.
 * 6) 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.