"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Soup with Orange & Cumin Recipe

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This recipe for Tomato Soup with Orange & Cumin, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small yellow onion (5 ounces), peeled and quartered
2/3 cup fresh orange juice (from about 1 large orange)
1 medium baking potato (9 ounces), peeled and cut into large chunks
2 ounces (1/4 cup) unsalted butter
1 tablespoon ground cumin
3 bay leaves
2 cans (28 ounces each) peeled whole tomatoes (without basil), with their juices
1 tablespoon packed finely grated orange zest (from 1 large orange)
1 tablespoon kosher salt; more to taste
Freshly ground black pepper
Snipped fresh chives for garnish

Directions:
Directions:
Put the onion, orange juice, potato, butter, cumin, bay leaves, and 3 cups water in a large (at least 4-quart) saucepan. Cover, bring to a boil over high heat, and reduce to a simmer. Cook until a skewer easily pierces the potato, 15 to 20 minutes. Add the tomatoes with their juices and the orange zest. Bring to a boil, reduce the heat to maintain a steady, low simmer, and cook, uncovered, until the potato chunks are falling apart, another 20 minutes. Discard the bay leaves. Purée the soup with an hand blender, stand blender, or food processor. Strain through a medium sieve; discard the contents of the sieve. Season with salt and pepper. If not serving immediately, let cool completely before refrigerating or freezing. Heat gently, adjust the salt and pepper as needed, garnish with the chives, and serve.

Strain through a sieve before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I got this recipe from www.taunton.com/finecooking/recipes

 

 

 

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