Puree Of Tomato Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Virgin olive oil,
1 medium: Onion peeled and roughly diced,
1/2 tbsp: Minced garlic,
2 lbs: Plum tomatoes, pref. overripe
1 cup: Dry white wine,
3 tbsp: Chopped fresh herbs any combination of Basil, Oregano, Thyme & Marjoram
Salt, to taste
Freshly ground pepper to taste,
Directions:
HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the
onions and cook slowly, without coloring, for about 7 minutes. Add the
garlic, tomatoes, white wine and herbs. Cover and cook over low heat
about 30 minutes, breaking up the tomatoes with a wooden spoon as
they soften. Strain and reserve the liquid. Place the tomatoes in a
blender or processor and puree until very smooth. Add the reserved
liquid to the tomato puree and pass the soup through a strainer to
remove the tomato skins and seeds. Taste for salt and pepper.
Source from luhu.jp
onions and cook slowly, without coloring, for about 7 minutes. Add the
garlic, tomatoes, white wine and herbs. Cover and cook over low heat
about 30 minutes, breaking up the tomatoes with a wooden spoon as
they soften. Strain and reserve the liquid. Place the tomatoes in a
blender or processor and puree until very smooth. Add the reserved
liquid to the tomato puree and pass the soup through a strainer to
remove the tomato skins and seeds. Taste for salt and pepper.
Source from luhu.jp
Tags
Soups