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Indian River Soup

Yield about 1 quart


  • 1 (16-ounce) can Italian-style tomatoes, undrained
  • 1 medium carrot, grated
  • 1 small onion, finely chopped
  • 1 small bay leaf
  • Rind of 1 lemon
  • 6 whole peppercorns
  • 3 cups chicken broth
  • 1/2 cup vermouth or other dry, white wine
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/3 cup orange juice
  • Rind of 1 orange, cut into very thin, 1/2-inch-long strips
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Combine tomatoes, carrot, onion, bay leaf, lemon rind, and peppercorns in a large saucepan; bring to a boil. Reduce heat; cover and simmer 8 minutes. Strain mixture, discarding pulp.

  2. Return strained tomato mixture to saucepan; place over medium heat. Stir in broth, wine, and sugar; heat just to boiling. Stir in salt, pepper, and orange juice; heat thoroughly.

  3. Ladle soup into individual bowls; garnish with orange rind and chopped parsley. Serve immediately as an appetizer.

  4. Note: Indian River Soup may be served chilled with 2 tablespoons vodka in each bowl.

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