Provencale Tomato And Potato Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Tomato,
1 tbsp: Olive oil,
1/2 cup: Onion,
1 tsp: Fresh garlic clove,
3 cup: Chicken broth,
2 tsp: Paprika,
1/2 tsp: Thyme leaves,
1/2 tsp: Fennel seeds,
1/4 tsp: Orange peel,
1 1/2 cup: Potato,
Directions:
1. Use tomatoes held at room temperature until fully ripe. Dice
tomatoes (makes about 3 cups); set aside. 2. In a medium saucepan
heat oil until hot. Add onion and garlic; saute until onion is
transparent, about 5 minutes. 3. Add chicken broth, paprika, thyme,
fennel and orange peel. Bring to a boil. 4. Add potatoes and 1 1/2
cups of the reserved tomatoes. Bring to a boil. Reduce heat and
simmer, covered until vegetables are tender, about 10 mins. 5. Place
half of vegetables and liquid in the container of an electric
blender; whirl until smooth. Repeat with remaining mixture. 6. Return
all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups
tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes.
Add additional liquid, if needed. Submitted By DAN KLEPACH On
08-14-95
Source from luhu.jp
tomatoes (makes about 3 cups); set aside. 2. In a medium saucepan
heat oil until hot. Add onion and garlic; saute until onion is
transparent, about 5 minutes. 3. Add chicken broth, paprika, thyme,
fennel and orange peel. Bring to a boil. 4. Add potatoes and 1 1/2
cups of the reserved tomatoes. Bring to a boil. Reduce heat and
simmer, covered until vegetables are tender, about 10 mins. 5. Place
half of vegetables and liquid in the container of an electric
blender; whirl until smooth. Repeat with remaining mixture. 6. Return
all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups
tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes.
Add additional liquid, if needed. Submitted By DAN KLEPACH On
08-14-95
Source from luhu.jp