Tomato and Orange Soup

1 15 oz. can tomato puree

2 cups chicken stock (or water & stock cubes)

1 finely chopped onion

1 thinly pealed strip of lemon rind

1 teaspoon tomato paste

1 bay leaf

6 peppercorns

Good pinch salt

1.1/4 oz. butter

2 level tablespoons flour

1/4 cup cream (whipped)

Orange rind or shreds for garnishing

Method: In a saucepan combine the tomato puree, stock, onion, tomato paste, lemon rind, bay leave, peppercorns and salt. Cover and simmer for 30 minutes, until the onion is tender. Rub the mixture through a fine sieve. In a clean pan, melt the butter, stir in the flour. Add the tomato mixture and stir until boiling. Simmer for a few moments. Add the orange juice and adjust the seasonings. Dish and garnish each bowl with a small spoonful of whipped cream, topped with shredded or grated orange rind. Serves four.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Note: the ingredient list omits orange juice.