Sunday, February 7, 2010
I seem to be in a soup mode, currently...this is my second posting for a soup recipe in the last week. However, there is a reason to this (soup)obsession. We have been seeing a steady stretch of rains here in the Bay Area for the last couple of weeks. Nothing like "snowmageddon" in the East Coast, of course and our East Coast friends envy us Californians for that. But, be that as it may be...we still get some chilly 40 degree evenings:)) and that makes us turn to soups for our evening meal.
The inspiration for this soup comes from a friend who served it as an appetiser, that was much appreciated by all at a dinner she hosted. The cook time is less than 10 minutes and the only real prep work is to juice the oranges needed for the soup. Of course, the key lies in choosing the oranges that yield the maximum amount of juice. For this, the tip I have found useful for selecting juicy varieties is that the thicker the skin, the more juice it yields and also, the stronger the scent that it has, the greater the quantity of juice yielded. Here in California, I have used both the Navel Oranges and Valencia Oranges with equal success for this recipe.
This soup I have here, is not a one-pot meal like most other soups I make - lentils soups or veggie soups or pasta soups...it is actually more of a warm appetiser, perrrrfect for a chilly evening...so here is wishing warm and toasty evenings for our friends in colder climes.
This soup recipe goes to the Healthy Inspirations Event - Soups hosted by Usha of Veg Inspirations.
Recipe for Winter Delight Clear Orange Soup:
Serves - 4
Prep time - 10 minutes
Cook time - 7 to 10 minutes
Oranges - 8 to 10 (I have used both the Valencia and Navel Orange varieties with equal success for the quantity of juice)
Cummin(jeera) powder - 1tsp
Green chillies - 2 (cut in small pieces or slit in half, according to taste)
For seasoning: salt, black pepper, cummin seeds(jeera) - 1tsp, cilantro(coriander) leaves, ghee(clarified butter) - 1tsp, sugar(optional)
Extract juice from the oranges(some pulp is okay in the recipe) and keep aside.
In a pan, add the ghee(clarified butter) and when it is heated, add the green chillies, cummin seeds and all the seasonings except cilantro(coriander leaves).
When the cummin seeds start to crackle, add the freshly squeezed orange juice.
Let the mixture boil for a few minutes till the soup starts to foam, just for 5 minutes or so.
Once the raw smell of the juice disappears, take the pan off the heat(do not overboil, since the soup may then turn bitter).
If the juice of the oranges is not very sweet, a little sugar would help.
Once off the heat, add the cilantro(coriander) leaves for garnish.
Serve piping hot.
This recipe is an easy - fix and the many health benefits of oranges( like the fact that they are loaded with Vitamin C - 116% DV, dietary fiber, folate and Vitamin B) are an added bonus, I guess.