Preparation:
Heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot. Cook, stirring frequently, for 5 minutes or until the vegetables are softened.
Add the tomatoes and cook for 2 3 minutes more, stirring constantly.
Add the tomato puree, orange juice, vegetable stock and basil. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes, or until the vegetables are tender. Pass the soup through a sieve to extract skins and pips. Check the seasoning before reheating gently, serve, garnished with the blanched orange rind.
Cook's note: to blanch the orange rind, cover thin strips of peel with boiling water. Leave for 2 minutes and then drain through a sieve. The same can be done with other citrus fruits such as lemons, limes or grapefruit. |
