*  Exported from  MasterCook  *
                       TOMATO, ORANGE AND CELERY SOUP
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Weight watc                      Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Potato, peeled and diced
    1       cl           Garlic crushed
    1                    Celery stick, chopped
    1       lg           Carrot, diced
    1 1/2   lb           Ripe tomatoes, cut in
    1       tb           Tomato puree
                         Juice Of 1/2 medium-size
      3/4   pt           Vegetable stock
    1       t            Dried basil
                         Salt and freshly ground
                         -black pepper
                         Thin strips of blanched
                         -orange rind, to garnish
    1       tb           Olive oil
    1                    Onion, chopped
   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
   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.
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