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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (16-ounce) can italian-style tomatoes, undrained |
1 medium carrot, grated |
1 small onion, finely chopped |
1 small bay leaf |
rind of 1 lemon |
6 whole peppercorns |
3 cups chicken broth |
1/2 cup vermouth or other dry, white wine |
2 tablespoons sugar |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/3 cup orange juice |
rind of 1 orange, cut into very thin, 1/2-inch-long strips |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine tomatoes, carrot, onion, bay leaf, lemon rind, and peppercorns in a large saucepan; bring to a boil. Reduce heat; cover and simmer 8 minutes. Strain mixture, discarding pulp.
2. Return strained tomato mixture to saucepan; place over medium heat. Stir in broth, wine, and sugar; heat just to boiling. Stir in salt, pepper, and orange juice; heat thoroughly.
3. Ladle soup into individual bowls; garnish with orange rind and chopped parsley. Serve immediately as an appetizer.
4. Note: Indian River Soup may be served chilled with 2 tablespoons vodka in each bowl.
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