Preparation:
Use tomatoes held at room temperature until full ripe. Dice tomatoes
(makes about 3 cups); set
aside. In medium saucepan, heat oil until hot. Add onion and garlic; saute
until onion is
transparent, about 5 minutes. Add chicken broth, paprika, thyme, fennel
seeds and orange peel.
Bring to a boil. Add potatoes and 1 1/2 c. of the reserved tomatoes. Bring
to a boil. Reduce
heat and simmer, covered, until vegetables are tender, about 10 minutes.
Palce half of vegetables
and liquid in container of blendr; whirl until smooth. Repeat with
remaining mixture. Return all
soup to saucepan. Bring to a boil. Add remaining tomatoes. Simmer,
covered, until tomatoes
are soft, about 5 minutes. Add additional liquid if needed. |
