Читать книгу A Taste of the Hocking Hills - Matt Rapposelli - Страница 17

Orange Tomato Basil Soup

This is one of the simplest dishes you will encounter. It always brings rave reviews and requests for the recipe. At first glance the combination seems a bit odd, but it produces the perfect mingling of sweet, savory, and satisfying.

Makes about 4 bowls or 7 cups

3 Tbsp extra-virgin olive oil

2 large carrots, peeled and chopped

1 medium yellow onion, chopped

2 tsp minced fresh garlic

1 28-oz can diced tomatoes

1 bunch fresh basil leaves or 1 Tbsp dried basil

1/4 tsp baking soda

1 cup orange juice (more or less to taste)

Salt and pepper

1. Put the olive oil in a 4-quart pot over medium heat until the oil is hot.

2. Add the carrots and the onions and cook, stirring frequently, until the carrots are soft, about 15 minutes.

3. Add the garlic and cook 1 minute more.

4. Add the tomatoes and cook until they start to simmer.

5. Add the basil and transfer the ingredients to a food processor or blender. If using a blender, remember to leave the lid cracked a bit and cover it with a kitchen towel to allow room for the hot liquid to expand. If you fully close the blender top, soup will blow all over when you turn the machine on!

6. Run the processor or blender until the mixture is smooth and uniform.

7. Pour the mixture back into the pot on low heat and stir in the baking soda. This step removes any acidity from the tomatoes without having to add sugar.

8. Add the orange juice and salt and pepper to taste.