Tomato Orange Soup
Ingredients:
| 10 each |
Onions, julienne |
| ½ case |
Tomatoes, quartered |
| 4 No.10 cans |
Tomatoes, crushed |
| 4 bunches |
Green onions, diced |
| 10 each |
Oranges, zested and juiced |
| 10 each |
Limes, juice |
| 8 bunches |
Basil, roughly chopped |
| 10 gallons |
Chicken stock |
| |
Salt, pepper and sugar to taste |
| |
Cornstarch slurry |
Method:
- Place all of the ingredients into a steam kettle except the slurry.
- Bring to a boil and simmer for approximately 45 minutes.
- Puree and check the seasoning.
- Add slurry if necessary.
Source: Chef Keith Hammerich, CCSF |
