*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Tomatoes, skinned
    1                    Onion, peeled
    1                    Carrot, peeled
   35       fl           Chicken stock or water witb
    1                    Chicken stock cube
      1/2   ts           Grated lemon rind
    1       t            Grated orange rind
    1                    Bay leaf
                         Salt and black pepper
    1 1/2   oz           Margarine
    1 1/2   oz           Flour
    5       fl           Orange juice
    5       fl           Single cream, optional
                         Strips of orange rind
   Slice the tomatoes, onion and carrot. Put into a
   saucepan with the stock, or water and stock cube, the
   fruit rinds, bay leaf and a little seasoning. Cover
   the pan and simmer gently for 30 minutes. Remove the
   bay leaf. Sieve or liquidise the soup. Heat the
   margarine in the saucepan, stir in the ilour, then
   gradually add the soup and the orange juice. Bring to
   the boil and stir or whisk until the soup thickens
   slightly. Remove from the heat and whisk in the cream
   then heat for 2 minutes, without boiling. While
   cooking the soup put the narrow strips of orange rind
   into cold water, bring to the boil and simmer for 10
   minutes then strain. Top the soup with the softened
   In a microwave: Simmer the tomatoes and other
   ingredients in the liquid for about 20 minutes. Use
   DEFROST after the liquid comes to boiling point.
   Variations: Serve as an unthickened soup, simply sieve
   or liquidise the ingredients add the orange juice and
   heat or serve well chilled. Use 2 x 14 oz/400 g cans
   of chopped plum tomatoes instead of fresh.
   Source: Marguerite Patten’s Marvellous Meals, Yours
   Magazine, UK
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