Monday, December 7, 2009

Tomato Orange Soup

I love the Tomato Orange Soup at Elephant's deli - this is my interpretation.
Theirs probably has butter and cream in it - it tastes great.
This version is healthy.

Tomato Orange Soup

2 cloves garlic, minced
2 T olive oil
pinch cinnamon
1 can tomatoes (the small one, 14.5 oz) (I used "S & W stewed Italian recipe")
1/2 cup orange juice (the juice from one orange)
zest of 1 orange
1/4 tsp. Boyajian Pure Orange Oil
2 cups chicken broth
minced fresh herbs: I used marjoram, thyme, chervil, mint.

Saute the garlic in the olive oil in the soup pot. Add the cinnamon and a little of the marjoram.
Then add the tomatoes, broth, orange juice, zest. Bring to boil then turn down to simmer. You can put a lid on it if you want.
Start the rice ( recipe below).
After it's cooked for 10 - 20 minutes, use a stick blender* to smooth the soup.
Season with salt and pepper to taste.
Serve with a scoop of yellow rice in the bowl then ladle in the soup and garnish with the fresh herbs.

Yellow Rice
1 cup pearl rice (such as Calrose)
2 cups broth (I used water with 1/2 t. Better Than Boullion)
pinch turmeric

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