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Ingredientes
- 1 tbsp. vegetable oil
- 1 med. onion, sliced
- 3 sm. potatoes (about 3/4 lb.) with skins, diced
- 3 1/2 pound tomatoes, cored and coarsely minced
- 2 tbsp. minced, fresh tarragon or possibly 1 teaspoon dry
- 1 clove garlic, crushed and peeled
- 2 c. chicken stock
- 1/4 teaspoon salt
- 1/8 teaspoon grnd black pepper
- 1 c. freshly squeezed orange juice
- 1 teaspoon grated orange rind
- Parsley or possibly tarragon to garnish
Direcciones
- Heat oil in saucepan over medium heat. Add in onion and potatoes; cook, stirring occasionally, 2 to 3 min or possibly till onion is translucent/soft. Stir in tomato, tarragon, garlic, stock, salt and pepper. Bring to boiling. Lower heat and simmer for 20 to 25 min or possibly till vegetables are tender. Working in batches, place soup in food processor or possibly blender. Whirl till smooth. Strain soup through wire mesh sieve to remove coarse skins. Throw away solids and pulp in sieve. Whisk orange juice and rind into soup. Reheat or possibly serve chilled. Garnish with parsley or possibly tarragon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1335g | |
| Recipe makes 2 servings | |
| Calories 438 | |
| Calories from Fat 80 | 18% |
| Total Fat 9.1g | 11% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 717mg | 30% |
| Potassium 3092mg | 88% |
| Total Carbs 81.8g | 22% |
| Dietary Fiber 15.2g | 51% |
| Sugars 33.06g | 22% |
| Protein 14.53g | 23% |
