Indian River Consomme

[ruthcooks]

Indian River Consomme

Serves 8.

This soup is a very light starter--a little tart and very unusual. Great served (like you'd serve hot cider) at large gatherings with cheese straws.

(From my cookbook "Nobody Cooks Like Ruth: Menus from Cherotree" 2003, Infinity Publishing, www.buybooksontheweb.com)

• 1 medium onion, sliced
  
• 2 T butter
  
• 32 oz tomato juice
  
• 8 oz double strength beef broth
  
• 2 oz orange juice concentrate
  
• 2 tsp lemon juice
  
• 1 T sugar, or to taste
  
• 1/4 c vermouth
  
• White pepper
  
• 1/4 c fresh basil, cut in chiffonade
  

Saute onion in butter until soft. Puree in food processor or blender, adding a little tomato juice to rinse it out. Combine with all remaining ingredients except basil and simmer 20-30 minutes. May be made ahead and reheated.

To serve, reheat and garnish each serving with basil.

You may use a 10 ounce can of beef broth, undiluted, instead of the home made beef broth.

Keywords: Soup, Easy

( RG1860 )