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Soups using oranges/orange juice?

greygarious Mar 31, 2011 11:24 AM

In my defense, the leftover juices were frozen in dark blue transparent plastic bottles (original style Propel fitness water). I was making Cabbage Soup with Sausage and Apple. Everything else was already bubbling away when I poured the defrosted apple cider into it, realizing too late that it was actually orange juice. Surprisingly, it was not awful. It didn't need the final splash of balsamic vinegar and I wouldn't make it again (hope not, anyway) but it's certainly edible.

This got me wondering about the potential for orange juice in savory soups. Searching got me nowhere since "orange" brings up squash and "citrus", lemon - I know, avgolemono is well-known.
My instinct is that orange juice might work in tomato-based fish/seafood chowder, and maybe with chicken soup of some sort. I think I recall orange rind in a cioppino I once ate. Has anyone had a savory soup featuring orange juice?

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  1. mamachef RE: greygarious Mar 31, 2011 11:27 AM

    I've really enjoyed both tomato soup and gazpacho made with oj, as well as a carrot/fennel/orange soup. And I think it would work beautifully in a shrimp/scallop preparation. And I like orange with chicken, too: and you could use it in borscht - untraditional, but good.

    18 Replies
    1. re: mamachef
      buttertart RE: mamachef Mar 31, 2011 12:25 PM

      I still remember a great tomato-oange soup at the Bay Wolf approximately a lifetime ago. It was delicious.

      1. re: buttertart
        mamachef RE: buttertart Mar 31, 2011 12:27 PM

        Oh for Pete's........Bay Wolf is where I had it, girlfriend. Gawd that was good.

        1. re: mamachef
          buttertart RE: mamachef Mar 31, 2011 12:33 PM

          Get out! Loved that place, super restaurant for brunch. Last there in 1998? Is it still around?
          This looks fairly much like it - and uses 3 cups of orange juice -

          1. re: buttertart
            mamachef RE: buttertart Mar 31, 2011 12:44 PM

            It is still there and they still turn out awesome food every single night of the week. They even have a recipe section on their home page and they WILL honor requests if you e-mail them. Nice.

            1. re: mamachef
              buttertart RE: mamachef Mar 31, 2011 01:47 PM

              Good to know, must go next trip. !!!

      2. re: mamachef
        cayjohan RE: mamachef Mar 31, 2011 01:18 PM

        mamachef, how do you use the orange juice in your borscht? This sounds like something I'd love to try! (That carrot/fennel/orange combination sounds wonderful as well - definitely going into the Soup-Thinking-Cap.)

        1. re: cayjohan
          mamachef RE: cayjohan Mar 31, 2011 01:44 PM

          Cayjohan, I dumped a cup in in desperation one night when I was making a pot of borscht. It was a Russian-themed dinner, so of course we'd knocked back the requisite shots, and while we were making merry, I merrily let too much stock boil away from the soup. I had no other liquid in the house except pepsi and kvas; no stock, nothing but water and I didn't want to use the water - or the wine, since kidlets were being served too. So I added the juice, and purely by mistake it was great with the beets and beef and tomatoes and cabbage and onions and everything else. I've since done it on purpose.

          1. re: mamachef
            buttertart RE: mamachef Mar 31, 2011 01:45 PM

            Harvard beets have OJ in them, no? Sounds great.

            1. re: buttertart
              mamachef RE: buttertart Mar 31, 2011 01:53 PM

              Yep, they surely do! It's kinda where I was going with it when I grabbed the juice.
              The following year, I had wonderful ideas about making the borscht, straining and clarifying it, and turning it into a gelee with a horseradish cream, but I was heavily outvoted and called a poseur and a beet Jello maker, among other things.

              1. re: mamachef
                buttertart RE: mamachef Mar 31, 2011 01:56 PM

                The words "Beet" and "jello" used in the same sentence might deter some, but I thought you were made of sterner stuff.

                1. re: buttertart
                  mamachef RE: buttertart Mar 31, 2011 01:59 PM

                  Had it been from Mom the Uncook, that would have been another story entirely. However, that judgement was uttered by none other than Lauren-Dove, and I didn't much love her tone, either.
                  But I caved, and sank like a stone.

                2. re: mamachef
                  cayjohan RE: mamachef Mar 31, 2011 02:08 PM

                  Seriously, a gelled borscht sounds marvelous (but I cannot resist the lure of gelling things when I have the chance)! You're not a beet jello poseur in my book! An orange scented summer borscht, gelled? That's definitely going on my May table in the garden. Definitely. Anyone who calls me a poseur gets dish-duty.

                  A PS - I've never made my Harvard beets with orange juice, but rather cider vinegar. Do you cut down the sugar in such a case?

                  1. re: cayjohan
                    mamachef RE: cayjohan Mar 31, 2011 02:15 PM

                    I do cut down, by about half - just keep tasting. I use cider vinegar in mine, as well.

              2. re: mamachef
                cayjohan RE: mamachef Mar 31, 2011 01:57 PM

                Sounds like a wonderful addition at the end, then. Can't wait to try it! I would imagine it would be great in a summer borscht as well. (I've been trying to swear off winter foods lately, but winter won't seem to allow that course of action, sadly.)

                Glad to hear that, ahem, merry-making makes others creative too. Maybe that's why borschts are so varied - all those shots. <grin>

            2. re: mamachef
              JungMann RE: mamachef Mar 31, 2011 01:29 PM

              Scallops were also my first thought. Musky flavors like saffron or curry powder will balance the sweetness of the juice. Coriander will play up the fruit. With those flavor profiles, lentils and beans would be a natural choice to add body. Try using butter or yogurt for richness.

              1. re: JungMann
                mamachef RE: JungMann Mar 31, 2011 01:41 PM

                Scallops, Saffron, orange...maybe even a touch of cream, JungMann, or do you think it would rob the freshness? And why is even a tiny tot of minced cilantro sounding like the correct garnish for this type of thing? Hmmmm.......

                1. re: mamachef
                  JungMann RE: mamachef Mar 31, 2011 01:46 PM

                  The flavor of saffron blooms in dairy. I'd go for it! And +1 for the cilantro.

                  1. re: JungMann
                    buttertart RE: JungMann Mar 31, 2011 01:48 PM

                    How about 1 mm crossections of the cilantro stems?

            3. 4
              4Snisl RE: greygarious Mar 31, 2011 11:32 AM

              Goes wonderfully in black bean soup- 1st picked this up from a Moosewood cookbook!


              1. pinehurst RE: greygarious Mar 31, 2011 12:15 PM

                Also works surprisingly good with lamb/mutton stew.

                1 Reply
                1. re: pinehurst
                  mamachef RE: pinehurst Mar 31, 2011 12:27 PM

                  It does seem as though it would be a good foil; the citrus taming the game.

                2. t
                  theotherone RE: greygarious Mar 31, 2011 12:30 PM

                  Black Bean Soup in the original Moosewood. Awesome.

                  1. hohokam RE: greygarious Mar 31, 2011 01:04 PM

                    A popular dish, which I've never tried, is a pork and tomatillo stew from Ruth Reichl. You can turn up numerous links for the recipe via Google with the following combinations of search strings: "pork and tomatillo stew" Reichl.

                    1. l
                      LJS RE: greygarious Mar 31, 2011 01:08 PM

                      Orange juice, chicken broth and canned tomatoes cooked to delicious, 'smoothed' with immersion blender, and spiked with rum and laced with nutmeg just before serving.

                      1. Cherylptw RE: greygarious Mar 31, 2011 01:29 PM

                        Orange juice is great in a sweet potato soup, gingered carrot soup and butternut squash soup. Try a Caribbean themed soup with chicken, coconut milk, toasted coconut, orange juice, onion, celery leaves, jerk seasoning blend

                        1 Reply
                        1. re: Cherylptw
                          blinknoodle RE: Cherylptw Apr 1, 2011 03:12 AM

                          I really liked this Orange, Spinach Yam Soup:

                          (there is also a link to other recipes with orange juice- it pairs well with black beans, carrot, and butternut squash, as previously mentioned)

                        2. auburnselkie RE: greygarious Apr 1, 2011 04:55 PM

                          I used some at the end of a spicy vegan tortilla soup (tomato-based, along with some lime) and the sweetness was wonderful. About 2 cups' worth of fresh-squeezed juice. It was something I intend to repeat at home (but with a more chicken-y version).

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