Orange soup

Preparation info

  • Difficulty

    Easy

  • Feeds

    four

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A fresh, tangy, citrus soup from the Dominican Republic that makes use of the island’s fresh oranges. Serve chilled on a hot summer’s day as an edible aperitif, and follow with grilled fish and vegetable salads. I think of this as more of a fruit cocktail than a soup, which gets around my prejudice against chilled soups.

Ingredients

  • 4 cups chicken broth
  • grated rind of one large orange
  • 2 cinnamon sticks
  • 4 cloves
  • salt
  • 2 cups freshly squeezed orange juice
  • 1 dash Tabasco or chilli sauce
  • 1 medium orange, finely sliced
  • 1 fresh red chilli, sliced

Method

Bring the broth to the boil. Add orange rind, cinnamon sticks, cloves and salt. Simmer for 15 minutes. Add orange juice and Tabasco and bring quickly to the boil, stirring. Remove from the heat as soon as it comes to the boil, and let cool. Strain and chill.

Serve in small or shallow soup bowls with ice blocks. Float orange slices and a slice of chilli on top.