Recipe for Zesty Tomato Orange Soup from Chef Allison at Duck Soup Inn, WA

Zesty Tomato Orange Soup

Zesty Tomato Orange Soup

Tucked away in the pristine landscape and unsurpassed beauty of  San Juan Island is a favorite Northwest dining destination, Duck Soup Inn. Chef and Owner, Gretchen Allison,  celebrates the finest in Northwest cuisine using homegrown and locally sourced ingredients with each recipe made from scratch.

Her menu earlier this week featured grilled mission figs with maytag blue cheese, walnuts & reduced balsamic and Vietnamese style Alaskan sea scallop ceviche, served in half an avocado with lime, cherry tomatoes, chilies & cilantro.  Soup and organic salad made from local produce & house-made sourdough bread are a staple with dinner. We reached out to Gretchen in hopes to share her zesty recipe for Tomato Orange Soup. This recipe plays on a favorite of hers from her childhood.

Enjoy!

Zesty Tomato Orange Soup

Serves 8
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Basil, Carrots, Onions, Oranges, Thyme, Tomatoes
Season Spring, Summer

Ingredients

  • 1/3 cup butter
  • 1 large onion, chopped

  • 2 cups white wine
  • 3 quarts chicken stock
  • 3 large fresh tomatoes, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 3 fresh poblano chile peppers
  • 1 carrot, peeled and sliced
  • 1 bay leaf

  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon Spanish smoked paprika
salt and freshly ground black pepper to
taste
  • 1/4 cup heavy cream
  • 1/2 cup creme fraiche
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon grated orange zest


Directions

1 Place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. Remove peppers from bag and peel off charred skin. Trim stems and seeds; discard. Chop peppers and set aside.

2 Melt butter over medium-high heat in a large stockpot. Add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.

3 Pour wine into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. Reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.

4 Stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and discard.

5 Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth. Strain soup through a fine mesh sieve back into the stockpot. Alternately, use a stick blender and puree the mixture right in the pot.

6 Return pureed soup to a simmer; stir in cream. Season with salt and black pepper to taste. Serve topped with a dollop of creme fraiche and chopped basil.

 

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