What kind of Soup Factory would we be if we didn’t supply you with tasty ideas on Soups you can make at home? Well we’ve taken this into account as well, and hired ourselves an executive chef, because honestly, everyone needs an executive chef at their disposal do they not? Ian Leatt is a huge fan of soup, a classically trained chef, publisher, world traveler, and all around good guy. I’ve had the privilege of sampling his tasty treats on many occassion, and it brings us here at SFR great joy to bring you his first of many SFR EXCLUSIVE soup recipes. If you want more non-soup recipes, you can head over to his blog, pick up a copy of Smart Biz Magazine around town, or wander down to the Winnipeg James Armstrong Richardson International Airport and grab a copy of The Hub magazine.
Pairing tomatoes and oranges for a scrumptious soup
by ianleatt /
Seasons come and seasons go, and with each one we are treated to a distinctive set of tantalizing flavours. On cold blustery winter Sundays we all enjoy a hot, hearty meal of roast or a rich stew or casserole to keep us warm and cosy inside. Spring has us tasting the first tingly fruit flavours of a new year and sampling some of the delicate vegetable tastes of that early season. Summer with its vibrant colours and straight-out-of-the-garden salad flavours always delights our palates. These carry us through to fall, and the time of great harvests.
I got a little carried away with tomatoes in the garden this year (mental note for next year, not so many plants), so much so that I have made all my chutneys and my pasta sauces, all ready for the lasagna or cannelloni meals ahead. With an ample amount of tomatoes still on hand, I decided to indulge the gang at the office with a twist on tomato soup, that twist being the tangy flavour of orange wrapped in the warmth of a strong tomato base. Wow! Hearty to say the least!
This luscious dish is easy to prepare. Invite your friends over: there will be plenty to go around.
6 tbsp unsalted butter
1 large onion
3 sticks celery
4 pounds tomatoes
2 quarts chicken stock
1 tsp salt
1 tsp black pepper (ground)
½ tsp baking soda
2 oranges (rind of one orange, juice of two)
1 cup half and half cream
Melt the butter in a large pot; peel and chop onion, carrot and celery. Place in the pot and simmer gently. When the onion is clear, add the chicken stock. Bring to a boil and then add the remaining ingredients, except the cream. Simmer for about an hour, then remove from heat.
Two options here. You can either add the cream and, using a blender, blend the ingredients to a pulp-like consistency, giving a heavy texture to the soup. Serve with croutons and garnish with fresh parsley.
Or you can proceed as above, but after blending pour the soup through a colander and then sieve to give a consommé-type substance. Then garnish with croutons and fresh parsley.
This could be served as a lunch or an appetizer over fresh, warm French bread.