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| Gingered Orange and Tomato Soup |
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3 T crystallized ginger, cut into fine strips |
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5 C chicken stock |
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3/4 C orange juice |
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Zest of 1 large orange, preferably not navel (its zest is too bitter) |
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1 T tomato paste |
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2 cans (15 ouoz.Approximate values per serving: 103 calories, 2 g fat, 5 mg cholesterol, 6 g protein, 13 g carbohydrates, 2 g fiber, 880 mg sodium, 17 percent calories from fat.nces each) diced tomatoes |
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Salt, to taste |
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Fresh parsley sprigs, for garnish |
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Soak ginger in warm water for about 10 minutes to remove excess sugar. Meanwhile, mix stock, orange juice, orange zest and tomato paste in a stainless steel pot. Add ginger to the broth and simmer for a few minutes. Add the tomatoes, bring just to a boil and season with salt. Remove from heat. Float sprigs of parsley on each serving.
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| | Approximate values per serving: 103 calories, 2 g fat, 5 mg cholesterol, 6 g protein, 13 g carbohydrates, 2 g fiber, 880 mg sodium, 17 percent calories from fat. |
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recipe from: Cooking with Class, 2/29/04
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