Thursday, September 10, 2015

Soup of the Day... 3 Colours Orange Soup

We begin our Soup Recipe Series! Be aware, they will not all be canning recipes... some may be recipes using fresh ingredients, some will indeed be canning recipes, some may be recipes for soups made from individually canned ingredients, and some may be adapted to canning by you, the canner! I so enjoyed incorporating tidbits of information in addition to the recipes during our Amish series and I will try to do the same throughout this series, whenever possible. Enjoy! 

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

3 Colours Orange Soup 
By Cha'kwaina Mary Ellen Elmore 

Packed with goodness and flavour, this colourful concoction is one of my favourite soups.

The three orange colours come from carrot, sweet potato, and orange, the fruit.

To keep the dish vegetarian, use vegetable stock, otherwise chicken stock may be used. Serves 6

1 Tbsp. extra virgin olive oil

1 Tbsp. unsalted butter

1 medium onion, finely chopped

2 or 3 cloves garlic, finely chopped

3 cardamom pods, remove seeds and crush with rolling pin

400g carrots, chopped into about 1cm cubes

600g sweet potato, peeled and chopped into 1cm cubes

1 tsp. chilli sauce (optional) 

 2 or 3 strips of orange rind (taking care not to include too much pith)

Juice of one orange

1.5 litre vegetable or chicken stock

1 Tbsp. chopped mint leaves

1 Tbsp. chopped Italian parsley leaves (or coriander for a more Asian feel) 

2 Tbsp. cream (optional)


2 or 3 slices of stale bread, crusts removed, cut into 1.5cm cubes

Oil for frying

In a large saucepan, over medium heat, put butter and extra virgin olive oil. When hot, add onion and garlic and cook for 2 or 3 minutes until onion has softened (making sure the garlic doesn't burn).

Add cardamom seed, cook for 1 minute.

Add sweet potato and carrot and cook for 2 or 3 minutes.

Add chilli sauce (if using), orange rind, juice, vegetable stock, and mint and parsley leaves.

Reduce heat and allow to simmer for 45 minutes.

Remove rind, and two or three tablespoons each of carrot and sweet potato. Reserve.

Blend the rest of the soup, either in a food processor or with a potato masher. Stir in cream, if using.

Just before serving, heat oil in frying pan (preferably non­stick), and fry bread cubes to brown all over.

Degree of difficulty: Low. Keepability: Keeps a couple of days in the refrigerator. Wine companion: A fragrant Riesling.

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