We lived in Portland, Oregon, for 15 years, and Elephants Delicatessen was one of our favorite places. Their Tomato-Orange Soup is incredible, and I was delighted when the Oregonian published the recipe. Now that we live far away from Elephants, we can still enjoy this great soup. The recipe was requested by the ladies who joined us for our holiday high tea today.
Elephants Delicatessen, Portland, Oregon
1/2 c. unsalted butter
1/2 medium onion, diced
(2) 14 1/2-oz. cans unsalted diced tomatoes (see note)
1 tsp. kosher salt
1/2 tsp. pepper
1/4 tsp. baking soda
1/2 tsp. dried thyme
1 c. fresh orange juice
1/2 c. whipping cream
In a saucepan, melt butter; add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
Puree in a food processor or blender; strain through a sieve or food mill.
Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.
Note: S&W makes unsalted diced tomatoes. If not available, substitute regular canned diced tomatoes and omit or reduce salt, depending on your taste.
I’m having fun–come on along!