tomato and orange juice soup with cream and onion | fine dining soup recipe
Tomato
Orange Soup
8 servings
1/2 cup unsalted butter 1/2 cup onion, diced
2 - (14-1/2) ounce cans diced tomato 1 teaspoon salt 1/2 teaspoon black pepper
1/4 teaspoon baking soda 1/2 teaspoon dried Thyme 1 cup fresh orange juice
1/2 cup heavy cream
In a large saucepan melt butter, saute onion until tender. Add
tomatoes, salt, pepper, baking soda and thyme. Bring to a boil; simmer uncovered
for 15 minutes or until slightly thickened. Puree in a food processor; strain and return soup to saucepan; add orange juice and cream; bring to a
simmer stirring constantly and serve this fine dining soup.
source: Elephants Delicatessen, Portland, OR source: photograph created by www.finedinings.com
