Recipes
Blood Orange Soup
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FoodConnect.com Test Kitchen
- Categories: Appetizers, Beverages
- Servings: 8 change
- Calories per serving: 109
- Prep Time: 5 mins
- Cook Time: 15 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 109 | 5% |
| Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Carbohydrates 27g | 5% |
Valentine’s Day Decadence. Perfect with Chocolate Madeleine Spoons.
The first time I saw a blood orange was in Italy at Villa d”Este on Lake Como in 1985. John asked for orange juice at breakfast and they brought what we thought was tomato juice. When our Italian and the waiter’s English were unequal to the task, he brought an orange, cut it open, and showed us the source. Slightly less acidic and fragrant with memories, blood oranges are my first choice when they’re available. In California, they begin to ripen in January and last until the first strawberries appear in spring. Recipe from Chocolate for Breakfast by Barbara Passino
Ingredients
- 1 1/2 pounds blood oranges, peeled, sectioned and seeded
- 1/3 cup sugar
- 1/2 vanilla bean
- 2 cups blood orange juice
- 2 cups mandarin or other orange juice
Recipe Method
1. Place orange sections in a heavy
2. With a sharp knife, scrape the seeds from the vanilla bean and add it and the scrapings to the pan along with the sugar. Place over a medium high flame and cook until the sugar melts and the mixture starts to bubble -- 4 or 5 minutes. Reduce heat and cook about 10 more minutes so that the
3. Add the juice and just warm it slightly. Serve with a chocolate spoon cookie.
