Monday, February 23, 2009
Tomato Orange Soup, or I Love Power Tools
I had this soup at a school pot luck dinner and LOVED it. I'm told it is a recipe from a deli in town that is known for delicious food.
The key is to use quality ingredients. Violet helped me squeeze the orange juice and I used tomatoes I brought home and froze from the farmer's market.
After it has all cooked, it needs to be blended. You can do this in a conventional blender, but that involves ladling hot soup into it. Also, I've heard you must be extra careful when removing the lid or else you can end up with hot soup on your ceiling. Here is where I get out the power tool, the immersion blender. You can just stick it right in the pot and blend it smooth. I could have used a smaller pot because I had to tip the soup to one side to cover the top of the blender so it wouldn't spray. Still, much less work than the on the counter version.
Elephant's Tomato Orange Soup
1/4 cup unsalted butter
28 oz unsalted diced tomatoes with juice
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 cup whipping cream
1/2 medium onion, diced
1/4 teaspoon baking soda
1 cup fresh orange juice
In a saucepan melt butter, add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer for 15 minutes. Purée in a blender and return to sauce pan. OR use an immersion blender and keep it right there in the pan! Stir in orange juice and cream. Simmer and serve.
We ate it with grilled cheese and bacon sandwiches. YUMMY!