If You Can Read You Can Cook Blog

If You Can Read You Can Cook Blog

Most who know me know I love to cook. I have a blog: www.ifyoucanreadyoucancookblog.com that's full of recipes and methods that break sophisticated recipes down and then put them back together so that the novice cook can understand the procedure. It started when I got fed up with reading a recipe that made me stop in the middle of adding ingredients so I could melt the chocolate, grate the lemon, saute the meat or dry the bread. 


So, today, instead of treating you to real estate news, I'm sharing a recipe. Let me know how you get on with it. Also, when you link to the blog site, please follow. Follows help!


Thanks,

Paul (paul@paulseal.com) and Jann (jannseal@gmail.com)

TOMATO AND ORANGE SUMMER/WINTER SOUP

Image title

Serve poured into cordial glasses for an elegant pre-dinner enhancement, or serve warm as a starter course. The orange juice adds just enough sweetness to cut the sharpness of the tomatoes. BUT – if the juice isn’t sweet enough, add sugar to taste. We’ve served this recipe as an appetizer, beautifully displayed in aperitif glasses alongside cheese wedges.  

Initial Prep: 20 minutes

Cook: Total: 65 min.

Final Prep, including cooling time: 70 min.


Mis en Place:


What You Need:

2 tablespoons olive oil

2 medium onions, diced

2 carrots, peeled and diced

1 celery stick, diced

800 grams (2 small or 1 large can) whole tomatoes, San Marzano

 if you can find, with juice.

2 cloves garlic, peeled and diced into small bits

560 milliliters vegetable stock, heated. (If you’re making your

  own vegetable stock with the Knorr Pots, add the pot to two

  cups of hot water and stir until dissolved.  Give another stir

  just before using.)

100 milliliters orange juice

Extra sugar, if needed

Salt and pepper to taste

Orange zest, edible flowers or fresh basil for garnish

Utensils and Tools:

Large Dutch oven or pot with lid

Vegetable knife

Cutting board

Measuring spoons

Wooden spoon

Kitchen timer

Can opener

Measuring cups

Liquidizer or hand-blender (same thing, different names)

Storage container

METHOD:

Oil.                        

Heat oil in large pot.

Onions. Carrots. Celery      

Add the diced vegetables to pot. Cook over a very low

temperature, stirring frequently, until the veggies are soft,

about 15-20 minutes.

Canned Tomatoes. Garlic 

Add to pot and stir until mixed. Swish some of the veg stock

into the can of tomatoes to get all the juices out and add to

pot.

Vegetable Stock. Orange Juice.

Add to pot and stir well.

Cover, turn heat up to a simmer (check that it’s simmering) and cook all for 1 hour. Set the timer.

Remove from heat, uncover and let cool for 1 hour.

Liquidize or puree in blender. Return to pot and adjust seasonings.  

If serving immediately, reheat or serve at room temperature.

If serving cold, put into storage container and refrigerate for at least two hours.

Serve garnished with zest, edible flowers or fresh basil.



Victor DeFrisco Headshot
Author:
Phone: 561-951-3759
Dated: March 17th 2016
Views: 192
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