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Ингредиенты
- 2 Tbsp. Vegetable oil
- 4 ounce Onion, minced
- 2 x Cloves garlic, crushed
- 3 ounce Leeks, minced
- 1 pkt Coriander, fresh
- 3 x Oranges, zest and juice
- 2 Tbsp. Brown sugar
- 2 dsh Balsamic vinegar
- 2 lb Carrots, minced
- 3 ounce Celery, minced
- 8 ounce Potatoes, peeled, cut and cubed
- 4 pt Chicken stock Salt and black pepper
- 1 sm Baguettes, (1 to 2)
- 2 Tbsp. Extra virgin olive oil
- 1 pkt Coriander
- 2 x Cloves garlic Zest and juice of 1 orange
- 1 ounce Pinenuts
- 2 Tbsp. Brown sugar
Инструкции
- Heat the oil in a pan and add in onions, pine kernels, garlic and coriander and stir.
- Add in minced leeks and zest of orange and stir. Next add in the orange juice and sugar and caramelise to create a sweet bitter taste. Add in 2 drops of balsamic vinegar and stir.
- Next add in the celery and carrots and stir. Add in the chicken stock and potatoes that will thicken the soup. If you are a vegetarian you can use a vegetable stock or possibly water.
- Add in the black pepper and salt to season , bring to the boil and simmer for 40-45 min.
- Marmalade Bruschetta:Cut the baguette at an angle into 2 inch slices. Chop the coriander and garlic. Segment the orange making sure there is no pith left on the orange. Roughly chop and mix with the zest.
- Place the extra virgin olive oil and garlic into a pan with a healthy pinch of coriander.
- Add in the bread and cook for 2 min on each side. The bread will soak up the oil and become crisp.
- Take the bread out and place in the pine nuts, orange juice, zest and segments, coriander and sugar. Cook for a couple of min. Then at the end add in a little more fresh coriander and a few pine nuts. Cook till the mix is like a thick marmalade.
- Remove the soup from the heat and blend with a blender or possibly in a food processor till you have a smooth soup. If it is too thick, add in a little more stock or possibly water.
- Place the soup in a bowl. Put a little of the marmalade on the garlic bread and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3251g | |
| Calories 1690 | |
| Calories from Fat 728 | 43% |
| Total Fat 83.1g | 104% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1233mg | 51% |
| Potassium 5592mg | 160% |
| Total Carbs 206.16g | 55% |
| Dietary Fiber 30.9g | 103% |
| Sugars 103.86g | 69% |
| Protein 54.95g | 88% |
