orange peels in the soupPosted: March 2, 2010
I’ve had a little glee in spicing things with orange peels this winter. Braises, soups and saucesâ€”adds a welcome brightness to many of the heavy things we like to eat in winter. I’ve been taking them out before serving, but I’m coming around to that not being necessary. They soak up flavor nicely, and I’ve gotten used to eating them in marmalade. Cut them nicely.