Ingredients
- 5 tbsp of olive oil
- 600 gr. of red onions, cut in thick slices
- 4 cloves of garlic, finely chopped
- 1 large potato, cut in small cubes
- 1/2 tsp of ground allspice
- 1 tbsp of granulated sugar
- 1 bay leaf
- 1 water-glass of red dry wine
- 1 1/2 Lt of warm water
- 1 chicken stock cube
- 1/2 a tin of concassé tomatoes
- salt
- pepper
- 1 piece of orange peel (unwaxed)
- 1 tsp of dried thyme (or 1-2 sprigs of fresh)
- finely chopped flat-leaf parsley, pepper and grated orange zest to garnish
Preparation
Step 1
Warm the oil in a large pot on medium-high heat. Throw in the onions, the garlic, the potato, the allspice, the sugar and the bay leaf and sauté stirring with a wooden spoon until the vegetables are softened and lightly golden in color.
Pour over with the wine and allow the alcohol to evaporate. Add in the pot the water, the chicken stock cube, the orange peel and season with salt and pepper. Turn the heat down to medium-low, cover with the lid and boil the soup for about 35-40 minutes.
Discard the bay leaf and the orange peel, sprinkle with the thyme and stir. Transfer the soup in batches into a blender and whiz until the ingredients are completely mashed with a velvety consistency.
Transfer back to the pot and stir. Serve immediately garnishing on each plate with plenty of pepper, the parsley and the orange zest.