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Tomato Soup Provencal Recipe | |
French Soup | |
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Ingredients:
This tomato soup recipe from Provence is made from both fresh and canned tomatoes and has a surprise ingredient ~ orange juice. INGREDIENTS: 1/3 cup olive oil 4 leeks,thoroughly cleaned and then minced 3 carrots, peeled and minced 1 medium red onion, chopped 3 cloves garlic, pressed grated zest of 1 orange 2-3 teaspoons thyme (depending on your taste) 1 teaspoon fennel seeds 12 ripe tomatoes, seeded and diced 3 cans plum tomatoes, undrained 2 quarts chicken stock 1 cup orange juice 1 cup julienned basil salt & freshly ground pepper
Directions:
PREPARATION:1. Heat the oil in a large stockpot and add the leeks, carrots, onion and garlic and cook for 15 minutes. 2. Add the orange zest, fennel seeds, thyme and cook, stirring frequently for 3 minutes. 3. Add all the tomatoes, stock and orange juice and stir to combine. 4. Simmer over medium heat for 30 minutes. 5. Remove from heat. Working in batches, puree in a food processor or blender. Season with the salt and pepper. 6. Return the soup to the pot and bring it to a simmer. To serve: Just before serving, stir in the basil. Serve warm with a loaf of crusty bread and some cheese. | |