Carrot and Tomato Soup

Peel carrots, cut into bite-sized pieces and add to boiling clear soup. Remove the stalks and large seeds from the canned tomatoes and then add them with the juice to the carrots. Peel the peel from the oranges in fine strips – works very well with a chaser or sharp kitchen knife. Be careful not to use any of the white skin. Scald these strips in boiling water for 2 minutes – then rinse and set aside.

Squeeze juice from oranges – add to carrots, tomatoes form. Season everything with salt and a touch of sugar, cover and lightly wilt20 min. Blend this amount either with a blender or in a hand mixer – perhaps add a little clear soup in case the soup is too creamy.

When blending, fold a cup of whipped cream into the mixture. Bring to the table on a plate, top with the scalded orange strips, coarse black pepper and a drizzle of olive oil. It goes well with farmhouse bread fried in olive oil.

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