Elephant Deli Tomato Orange Soup Very Quick Recipes

ELEPHANT DELI TOMATO-ORANGE SOUP, VERY QUICK

Elephant Deli Tomato-Orange Soup, Very Quick image

Got this recipe from our local paper, many years ago. It is quick and good, another family favorite. Can be made with bottled pre-squeezed orange juice, but fresh orange juice is better.

Provided by Grannydragon

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter (1 stick)
1 medium onion, diced
2 (14 1/2 ounce) cans tomatoes (diced or pureed)
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon baking soda
1 teaspoon dried thyme
2 cups fresh orange juice
1/2 cup cream (heavy or whipping)

Steps:

Sautee onions in butter, in soup pot until transparent.
Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme.
Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
Add orange juice and cream, heat through and serve, hot.

ELEPHANT SOUP

Elephant Soup image

This adaptation of the famous African Elephant Soup is wonderfully delicious, aromatic and satisfying.

Provided by Laka

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

450 g beef (boneless beef neck)
3 tablespoons peanut oil
1 onion, peeled
1 carrot, peeled
100 g celery root, peeled
100 g parsley roots, peeled
1500 ml beef stock, from 1 cube (up to 2000 ml)
2 onions, finely chopped
1 cup peanuts, shelled, dry and roasted, chopped (or 1/2 cup peanut butter)
1 cup cooked lentils or 1 cup dried peas
1 small leek, finely chopped
1 cup button mushroom, sliced
2 tablespoons butter
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup cream

Steps:

Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
Add mirepoix to the meat, cook for 1 - 2 minutes.
Add beef broth and simmer for 45 minutes.
Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
Adjust the seasoning and add the butter and cream.

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