Indian River Soup

Name: Indian River Soup
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

14 ingredients

4 steps

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.