Indian River Soup

• 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

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.

italianstyle tomatoes, carrot, onion, bay leaf, lemon, peppercorns, chicken broth, white wine, sugar, salt, white pepper, orange juice, orange, parsley

Taken from www.myrecipes.com/recipe/indian-river-soup (may not work)