Tomato, Orange And Port Soup
Recipe submitted by Mike67
This wonderful soup is delicious either hot or cold. It is a wonderful way to use up all those extra summer tomatoes from the garden, or in Winter use chopped tinned tomatoes.. I also use the mixture as a base for many other dishes. Freezes well.
Serves 4 to 6
Ingredients
- INGREDIENTS
- 2 large onions thinly sliced
- 2cups of good chicken stock
- 1 tblspn of dijon or french mustard
- 2 tbspns tomato paste
- 1 cup of orange juice
- 750g chopped fresh red tomatoes or - 750g tin of crushed tomatoes
- 1 cup port
- 2 tspns of sugar
- Juice of 1 lemon
- Salt and freshly ground black pepper
- ΒΌ cup of chopped fresh mint leaves
- Orange zest for garnish
Method
- METHOD
- In a large pan combine chicken stock, mustard, orange juice, tomato paste, crushed tomatoes, sliced onions and sugar.
- Bring to the boil and simmer for approximately 30 minutes.
- Remove from the heat, stir in the port, lemon juice, and season with salt and pepper.
- Serve with a good swirl of cream, a sprinkle of chopped mint and a few strands of orange zest.
- This soup can be served hot or cold, made the day before and freezes well
