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450 g/1 lb tomatoes, halved
1 potato, chopped
1 carrot, chopped
1 sprig of basil
900 ml/1.5 pts/3.75 cups Chicken Stock
Salt and freshly ground black pepper
Juice of 1/2 orange
150 ml/0.25 pt single (light) cream
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Method :
Put the tomatoes, potato, carrot, basil and stock in a saucepan and season
to taste. Bring to the boil, then simmer for 20 minutes. Puree in a food
processor or blender, then return the soup to the pan, stir in the orange
juice and reheat. Taste and adjust the seasoning, if necessary. Serve with
a swirl of the cream in each bowl. |