Tomato Orange And Tarragon Soup
|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)|
|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)|
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.