Orange and Tomato Soup

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is an unusual and very stimulating soup, especially good if the main course is rather rich and heavy. My own recipe.


  • 1 tin of beef consommé or 1 pint (½ l.) of cleared beef stock


Squeeze all the juice from the oranges and put it in a saucepan with the tomato juice and the beef consommé. Stir in sugar, salt and pepper and lemon juice. Bring to the boil and stir in the sherry and brandy. Stir boiling for 1 minute. Serve at once with fresh chopped mint sprinkled in the bowls and fried croûtons.