Saturday, February 13, 2016

Tomato-Orange Soup

2 tablespoons of olive oil
2 tablespoons of unsalted butter
1 large onion, chopped
1 clove of garlic, minced
1 quart of vegetable broth
1 28-ounce can of peeled Italian plum tomatoes, chopped, with          their juices
2 tablespoons of pearled barley
1 teaspoon of sugar
1/2 teaspoon of ground allspice
The finely grated zest of 1 orange
Salt to taste
Freshly ground black pepper to taste

Melt the oil and the butter together in a soup pot over low heart.

Add the onion and cook, partially covered, for 15 minutes, stirring occasionally. Add the garlic during the last 5 minutes.

Add the remaining ingredients. bring to the boil, lower the heat to simmer and cook, partially covered, for 45 minutes, stirring occasionally.

When the cooking has finished, allow the soup to cool slightly.

Puree the soup until it is smooth and then return it to the pot.

Heat the soup through and adjust the seasoning.


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