Tomato Broth Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Ripe tomatoes,
1/2: Red onion OR 8 green onions,
1 Clove: garlic,
2: Carrots, peeled and chopped
2: Spigs lovage OR 1 stalk celery, with leaves
1 Sprig: basil leaves OR 1 tsp dry,
1 Sprig: rosemary OR 1 tsp dry,
1: Bay leaf,
1 cup: Water,
1 cup: Homemade chicken broth, being picky again!
Directions:
SOURCE: National Gardening, June 90.
This easy-to-make soup gives a whole new, flavorful meaning to the
term broth. It can be served hot or cold.
Peel tomatoes by dropping them into boiling water for 1 minute. Under
cool water, slip off peels. Coarsely chop and place in a 4 quart
saucepan with remaining ingredients except the chicken broth. Simmer
uncovered, over medium heat for 25 minutes.
Remove bay leaf and transfer soup to a blender or food processor.
Puree for 30 seconds. Set up a food mill or colander over the
original saucepan, and press the pureed soup through the mill into
the pan. Add the broth; simmer until ready to serve. Garnish with
snow peas.
Yield: 4 servings.
Posted by Shelley Rodgers (Aug 1, 1990)
Source from luhu.jp
This easy-to-make soup gives a whole new, flavorful meaning to the
term broth. It can be served hot or cold.
Peel tomatoes by dropping them into boiling water for 1 minute. Under
cool water, slip off peels. Coarsely chop and place in a 4 quart
saucepan with remaining ingredients except the chicken broth. Simmer
uncovered, over medium heat for 25 minutes.
Remove bay leaf and transfer soup to a blender or food processor.
Puree for 30 seconds. Set up a food mill or colander over the
original saucepan, and press the pureed soup through the mill into
the pan. Add the broth; simmer until ready to serve. Garnish with
snow peas.
Yield: 4 servings.
Posted by Shelley Rodgers (Aug 1, 1990)
Source from luhu.jp