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Tomato Orange And Tarragon Soup

Healthycooking's picture
Ingredients
  Vegetable oil 1 Tablespoon (Acceptable)
  Yellow onion/White onion 1 Medium, sliced
  Potatoes 3 Small, diced
  Tomatoes 3 Large, chopped
  Chopped fresh tarragon/1 teaspoon dried tarragon 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Homemade chicken stock 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper To Taste
  Freshly squeezed orange juice 1 Cup (16 tbs)
  Grated orange rind 1 Teaspoon (Fresh)
  Parsley sprigs/Tarragon sprigs 2 (For Garnish)
Directions

In a heavy saucepan, heat oil over medium-high heat.
Saute onions and potatoes 2 to 3 minutes, or until onions are translucent.
Add tomatoes, tarragon, garlic, stock, salt and pepper.
Bring to a boil, reduce heat and simmer, covered, 20 to 25 minutes, or until vegetables are tender.
In a blender or the workbowl of a food processor fitted with a metal blade, process in small batches until liquefied.
Pass through a sieve to remove coarse skins.
Discard the pulp that remains in the sieve.
Mix strained liquid with orange juice and rind.
Reheat or serve chilled.
Garnish with fresh tarragon or parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy

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