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Sunday, June 24, 2007

orange! doctor, i smell BURNT ORANGE

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Probably only my Canadian readers will get my veiled Heritage Minute reference in the title....but it made me laugh....

And I really did smell burnt orange with this recipe. This was a soup involving both roasted oranges and roasted yellow pepper.....and in order to get the oranges to roast, you needed to cut a bit off the bottom to ensure their continued uprightness in the oven.....but this had the oh-so-lovely effect of making them leak orange juice all over the baking sheet. This juice proceeded to both caramelize and smoke under the intense heat of the broiler.

So that kinda sucked.

But thankfully, the soup didn't suck. It was very good! I changed the recipe up quite a bit, adding at least twice the juice originally called for and I really thought it was quite nice. I also enjoyed the paprika flavour, though I do think it took away from the fresh summery taste of the soup, giving it more of an autumn appeal. This isn't a bad thing, it just wasn't quite what I had originally envisioned for a nice summer meal.

I would think that this recipe would double or triple quite easily if you wanted to make it for more than an intimate à-deux.

Roasted Orange-and-bell-pepper Soup
2 navel oranges
1 large yellow bell pepper
2 t olive oil
1/2 c. chopped onion
1/3 c. grated carrot
1.5 t flour
1/2 c. milk
1 c. chicken broth
fresh ground black peper
1/4 t paprika (optional)
garnish - orange slices and fresh basil

1. Cut oranges in half cross-wise. Slice a sliver from the bottom of each so it will sit flat. Cut yellow pepper in half lengthwise, and discard seed and membranes.

2. Place orange halves, cut size up, and pepper halves, skin side up, on a foil-line baking sheet (note - make sure it's REEEALLY lined with foil, as the oranges will release sticky juice).
yellow pepper and orange - unaware of their iminent roasting

3. Broil for about 10-15 minutes (mine were a bit further away from the broiler and took 15 minutes).
charred orange

4. Place pepper halves in a ziploc bag. Let stand 20 minutes, peel. Squeeze juice from oranges into immersion blender container (if you don't have an immersion blender, go get one, but in the meantime, just squeeze straight into a regular blender). Place peeled peppers into the same bowl and blend.

5. Heat oil in a small saucepan over medium heat. Add onion and carrot.
grated carrot

6. Sauté 12 minutes, until carrot is tender. Meanwhile, combine flour, broth and milk in a bowl (use a whisk). Add to onion/carrot mixture in pan. Add pepper/orange mixture. Bring to a boil and simmer 5 minutes. Add pepper and paprika (optional) - or add something like fresh basil or mint. That would probably be tasty.

7. Blend with immersion blender. Garnish with slices of orange and basil leaves, if desired. Serves 2.

soup time

(yep, some of mine splattered, because I had the un-martha-like audacity to pour straight from the pan.....).

Enjoy! Thanks for reading. :)

1 comment:

Karen Baking Soda said...

Oh I like! Combinations sounds wonderfull, and this burnt orange picture is just great.

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