Wednesday, March 9, 2011
You need this...
Awhile back, I found the recipe online for a pretty famous Portland soup found at Elephant's Deli. It's way easy and super good. And although, I'll share this fantastic recipe, that's not what this post is about. I haven't made this soup since my blender and I parted ways, but this recipe just isn't the same chunky. A blender is SO not a sexy purchase and I really don't have the counter space, so I popped into Sur La Table and picked up the Cuisinart SmartStick. I'm kind of obsessed. It was soooo easy to blend the soup and keep it in the stockpot I cooked it in, rather than ladling it in small batches into a blender. It's also insanely easy to clean. At $29, everyone needs one.
Elephant's Tomato Orange soup
1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/2 cup heavy cream
In a saucepan, melt butter; 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 in a food processor or blender; strain through a sieve or food mill. (OR use your new SmartStick!)
Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.
At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.
images from Google