Tomato and Orange Soup With Parmesan Croutons

Submitted by Andy Jewell

"I always make this soup at the end of summer when vegetables are cheap and of good quality. The flavours blend together to make a really fresh and lively taste. This soup only seems to work when made in large quantities . I always freeze any excess."

 

• Ready In: 1hr
• Ingredients: 24
• Serves: 10-12

ingredients

• Soup

• 1 cup extra virgin olive oil
• 1 lb onion
• 4 lbs tomatoes
• 1 lb old potato
• 2 large carrots
• 2 large red peppers (pimientos)
• 2 stalks celery
• 6 garlic cloves, crushed (optional)
• 1 orange, juice and zest of
• 1 lemon, juice and zest of
• 1⁄2 pint white wine
• 2 pints orange juice
• 1⁄2 pint chicken stock
• 1 tablespoon sugar
• salt
• fresh ground black pepper
• 1 cup freshly chopped basil
• double cream (to garnish)
• basil leaves (to garnish)

• Parmesan Croutons

• 1 small French baguette
• 3 ounces butter
• 1 garlic clove, peeled and crushed
• 2 ounces fresh grated parmesan cheese
• 1⁄4 teaspoon paprika

directions

1. Tomato and Orange Soup-----------.
2. Prepare and roughly chop the onions, potatoes, carrots, celery and red peppers.
3. Quarter the tomatoes and scoop out the seeds which will make the soup taste bitter if used (extract any juice from the "jelly" surrounding the seeds).
4. Use a BIG saucepan.
5. "Sweat" the onions, potatoes, carrots, celery and peppers in the olive oil on a low heat for about 10 minutes or until softened, add the tomatoes and garlic and cook for a further 10 minutes.
6. Add the wine, stock, orange and lemon juice and zest and bring rapidly to the boil.
7. Add salt pepper and sugar.
8. Reduce the heat and simmer for another 15 minutes.
9. Blend the soup and pass it through a fine mesh sieve to produce a smooth liquid.
10. At this point the soup can be frozen.
11. Reheat the soup being careful not to let it boil.
12. Add the chopped basil an stir well.
13. Taste and adjust the seasoning if required.
14. Serve the soup with a swirl of double cream and float a couple of whole basil leaves on top.
15. Parmesan Croutons---------------.
16. Pound together the butter, garlic, paprika and parmesan cheese.
17. Spread the mixture on thin slices of french bread.
18. Bake in the centre of a medium oven for about 10 minutes or until toasted golden.
19. Serve hot with the soup.