Roasted Tomato Soup (from A Class At Cooks Of Crocus Hil Recipe
Yield: 1 soupRecipe by luhu.jp
Ingredients:
6 lbs: Tomatoes, cored
1 cup: Basil leaves, packed
3 Cloves: garlic, minced
2 cup: Vegetable, (or chicken) stock
1 1/2 tbsp: Fresh thyme leaves, minced
-heated,
3/4 cup: Olive oil,
1 pinch: Baking soda,
1 1/2 cup: Yellow onion, chopped
1/2 cup: Heavy cream, heated
Directions:
SERVES 6.
Preheat oven to 350 degrees F. Arrange cored tomatoes in a single
layer inside a large baking pan. Sprinkle with the minced garlic and
thyme. Drizzle with 1/4 cup of the olive oil, and stir briefly to
coat. Roast in the middle of the oven for about an hour, turning
occasionally.
In a medium to large kettle, cook the chopped onion in 1/4 cup of the
remaining olive oil over moderately low heat, stirring until
softened. Add the roasted tomatoes, and simmer the mixture, stirring,
for 5 minutes. Add the heated chicken stock, bring to a boil, and
reduce to simmer for 5 more minutes, stirring.
Force the mixture through a food mill, fitted with the medium disk,
into a bowl. Return puree to the kettle. Stir in a pinch of baking
soda (keeps cream from curdling.) Stir in the heated cream, add salt
and pepper to taste and cover to keep warm.
In a food processor, puree the basil leaves with the remaining 1/4 cup
olive oil. season with salt and pepper. Garnish each bowl with a
drizzle of the basil puree.
from a class at Cooks of Crocus Hill attended by- Mary Riemerman
Submitted By MARY RIEMERMAN On 02-14-95
Source from luhu.jp
Preheat oven to 350 degrees F. Arrange cored tomatoes in a single
layer inside a large baking pan. Sprinkle with the minced garlic and
thyme. Drizzle with 1/4 cup of the olive oil, and stir briefly to
coat. Roast in the middle of the oven for about an hour, turning
occasionally.
In a medium to large kettle, cook the chopped onion in 1/4 cup of the
remaining olive oil over moderately low heat, stirring until
softened. Add the roasted tomatoes, and simmer the mixture, stirring,
for 5 minutes. Add the heated chicken stock, bring to a boil, and
reduce to simmer for 5 more minutes, stirring.
Force the mixture through a food mill, fitted with the medium disk,
into a bowl. Return puree to the kettle. Stir in a pinch of baking
soda (keeps cream from curdling.) Stir in the heated cream, add salt
and pepper to taste and cover to keep warm.
In a food processor, puree the basil leaves with the remaining 1/4 cup
olive oil. season with salt and pepper. Garnish each bowl with a
drizzle of the basil puree.
from a class at Cooks of Crocus Hill attended by- Mary Riemerman
Submitted By MARY RIEMERMAN On 02-14-95
Source from luhu.jp