Tomato Soup With Orange Cumin Recipe 435

Steps:

• Put the onion, orange juice, potato, butter, cumin, bay leaves, and 3 cups water in a large (at least 4-quart) saucepan. Cover, bring to a boil over high heat, and reduce to a simmer. Cook until a skewer easily pierces the potato, 15 to 20 min. Add the tomatoes with their juices and the orange zest. Bring to a boil, reduce the heat to maintain a steady, low simmer, and cook, uncovered, until the potato chunks are falling apart, another 20 min. Discard the bay leaves. Purée the soup with an hand blender, stand blender, or food processor. Strain through a medium sieve; discard the contents of the sieve. Season with salt and pepper. If not serving immediately, let cool completely before refrigerating or freezing. Heat gently, adjust the salt and pepper as needed, garnish with the chives, and serve.

Steps:

• For soup:
• Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes. Pour seeds onto plate; cool. Grind finely in spice mill. DO AHEAD: Can be made 1 week ahead. Chill in airtight container.
• Heat oil in large pot over medium heat. Add onions. Cover and cook until tender but not brown, stirring often, about 8 minutes. Remove from heat. Using garlic press, squeeze in garlic. Add achiote and allspice. Stir over low heat 1 minute. Add tomatoes with juice, broth, and guajillo chile. Bring to simmer. Reduce heat to low; cover and simmer 15 minutes.
• Working in 2-cup batches, blend soup in processor to coarse puree (some texture should remain). Return to same pot. Mix in 11/2 teaspoons toasted cumin; season with cayenne, if desired, and coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.
• For rajas:
• Pour enough oil into heavy medium saucepan to reach depth of 3/4 inch. Heat oil over medium heat 4 minutes. Fry half of tortilla strips until just golden. Using slotted spoon, transfer strips to paper towels to drain (color will darken slightly). Repeat with remaining strips.
• Heat 1 1/2 tablespoons tortilla-frying oil from saucepan in medium skillet over medium-high heat. Add mini peppers. Toss until tender, about 2 minutes. Sprinkle with salt and freshly ground black pepper. DO AHEAD: All rajas can be made 2 hours ahead. Let stand at room temperature.
• Reheat soup over medium heat. Ladle into bowls. Top with tortilla and pepper rajas and sprinkle with toasted cumin. Serve, passing additional cumin separately.
• A paste made from achiote seeds; sold at Latin markets.
• ** A maroon-colored, fairly hot dried chile up to 6 inches long and about 11/2 inches wide; available at some supermarkets and at Latin markets.

Steps:

• If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
• In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
• To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.

Steps:

• Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
• Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
• Drain, reserving cooking liquid separately.
• In a nonreactive stockpot set over medium heat, heat oil until it ripples.
• Add onions and sauté until translucent, about 5 minutes.
• Add garlic and sauté 5 minutes.
• Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
• Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
• Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
• Stir in spinach and cook until it is completely wilted.
• If soup is too thick, add more lentil cooking liquid or water.
• Add salt and pepper.
• Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

Steps:

• Preheat oven to 425 degrees. Place tomatoes on a lightly oiled baking sheet, skin side up. Brush with olive oil. Sprinkle cumin seeds over tomatoes. Roast until tomatoes are very soft, about 25 minutes.
• Place roasted tomatoes with orange zest, saffron and salt in a blender. Process until smooth. Taste and adjust seasoning.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Heat butter in a large, heavy-based saucepan until foaming.
• Add carrots, orange peel, cumin and remaining vegetables.
• Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
• Stir with a wooden spoon from time to time.
• Season with a little salt, pepper and nutmeg.
• Sprinkle with cornflour and stir thoroughly.
• Gradually add first the chicken stock and then the milk, stirring constantly.
• Continue cooking, stirring, until the soup comes to the boil.
• Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
• Return it to the saucepan and heat through.
• Stir in the cream and serve in heated soup bowls.

Steps:

• Peel, deseed and chop tomatoes.
• Sautee onion, potato and carrot in 1/2 cup water until soft.
• Add chopped tomatoes, bring to a slow boil and cook for no more than 2min.
• Turn off heat and blend mixture with hand-held blender.
• Adjust seasoning with salt and pepper to taste, mix in orange juice and serve immediately.