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Ingredients
- 3 or 4 medium-size oranges
- 1 1/2 cups leek chunks (1-inch pieces)
- 1 cinnamon stick
- 1 cup water
- 3 tablespoons soft butter, for thickening the sauce
Method
- Rinse and dry the oranges.
- With a sharp vegetable peeler or paring knife, remove the outer peel of three of the oranges, in strips.
- Dont take off any of the bitter white pithif you do, trim it away from the strip.
- Put the strips of peel in a small saucepan, 2-quart or so.
- Cut the oranges in half and squeeze to get out all the juice: you should have a bit more than a cup.
- (Juice another orange if you have a cup or less.)
- Add the juice to the saucepan along with the leek pieces, cinnamon stick, and water.
- Place the pan over high heat and bring to a boil.
- Reduce the heat to maintain a perking boil, and let the sauce cook for about 30 minutes, reducing to about a third of the original volume.
- Pour the sauce into a sieve set over a bowl.
- Remove the cinnamon stick and the pieces of peel (wiping them off and saving any juices), then press and scrape the leek pieces with a spoon or spatula to retrieve as much liquid as you can.
- You should have about 3/4 cup of orange soup.
- To thicken this into a sauce, whisk the butter into it bit by bit.
- Serve the sauce hot.
- Reheat on the stovetop if necessary, and whisk until smooth.
- Cauliflower
- Parsnips
- Turnips
- Leeks
- Celery root
