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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: In a medium saucepan, cook the potatoes, carrots, onion, and celery in a
small amount of boiling water over medium heat until tender but crisp.
Place the tomatoes in a blender container; cover and blend at medium speed
until tomatoes are pureed. Strain to remove seeds.
In a large saucepan combine partially cooked vegetables, pureed tomatoes,
1 1/2 cups orange juice, lemon juice, sugar, salt, and pepper. Simmer,
uncovered, over low heat 30 minutes or until vegetables are tender but not
mushy. Add remaining orange juice and heat through. Garnish each serving
with orange and lemon slices.
| Ingredients:
3 Potatoes, peeled and diced
2 medium Carrots, peeled and diced
1/2 Cup(s) Chopped Onion
1/2 Cup(s) Chopped Celery
4 medium Ripe Tomatoes, peeled, cored
3 Cup(s) Fresh Orange Juice
1/3 Cup(s) Fresh Lemon Juice
1 Tablespoon(s) Sugar
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Fresh Ground Pepper
1 medium Orange, thinly sliced
1 Lemon, thinly sliced |
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