Elephant Deli Tomato Orange Soup Very Quick Recipes

Steps:

• Place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. Remove peppers from bag and peel off charred skin. Trim stems and seeds; discard. Chop peppers and set aside.
• Melt butter over medium-high heat in a large stockpot. Add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.
• Pour wine into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. Reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.
• Stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and discard.
• Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth. Strain soup through a fine mesh sieve back into the stockpot. Alternately, use a stick blender and puree the mixture right in the pot.
• Return pureed soup to a simmer; stir in cream. Season with salt and black pepper to taste. Serve topped with a dollop of creme fraiche and chopped basil.

Steps:

• Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.

Steps:

• Melt butter in 3 qt saucepan. Add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened. Puree with immersion blender. Stir in orange juice. At this point, the soup can be refrigerated until ready to serve. At serving time, add ceam and heat gently, stirring constantly. Adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.

Steps:

• Sautee onions in butter, in soup pot until transparent.
• Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme.
• Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
• Add orange juice and cream, heat through and serve, hot.

Steps:

• In a saucepan, melt butter; add onion and sauté until translucent.
• Add tomatoes, salt, pepper, baking soda, and thyme.
• Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
• Puree in a food processor or blender; strain through a sieve or food mill.
• Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.
• Comments:.
• If you can't find unsalted tomatoes, withhold salt until final tasting and adjust as preferred.

Steps:

• Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
• Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
• Add mirepoix to the meat, cook for 1 - 2 minutes.
• Add beef broth and simmer for 45 minutes.
• Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
• Adjust the seasoning and add the butter and cream.