Free Recipe Cream of Tomato Soup 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Cream of Tomato Soup 2 Recipe
3 tb Butter
2 tb Olive oil
3 Medium-sized onions
1/2 ts Dried thyme
3/4 ts Dried basil
Salt and freshly ground
-pepper to taste
10 Medium-sized ripe tomatoes
4 tb Tomato paste
1/3 c Flour
6 c Chicken stock
1-1/2 ts Sugar
1-1/2 c Heavy cream
Cream of Tomato Soup 2 Preparation
Heat 3 Tbsps. butter and olive oil in a soup kettle over a low flame. Peel and dice the onions. Saute them, sprinkled with the thyme, basil, salt, and pepper, in the butter and oil, stirring occasionally. Meanwhile, cut the tomatoes into eights, shake out the seeds, and chop coarsely (nicer if peeled). When the onions are soft, stir in the chopped tomatoes and tomato paste and simmer for 10 minutes. Blend the flour with 1/4 cup Chicken stock and add to the tomatoes and onions, mixing well. Stir the rest of the Chicken stock into the mixture. Simmer the soup, covered, over low heat for 30 minutes. Using a wooden, spoon, stir, scraping the bottom of the kettle occasionally., while it simmers, so that the soup does not stick. Puree the soup by forcing it through a fine sieve (this will get rid of the peel, if you haven”t peeled the tomatoes ahead. Reheat the puree and stir in the sugar and cream. Heat gently. The soup may be garnished with croutons, if desired. Makes 8 servings. Recipe is from THE NEW YORK TIMES BREAD AND SOUP COOKBOOK by Yvonne Young Tarr (Quadrangle Books, 1972). Posted to FOODWINE Digest by Joanne L. Schweikj <SCHWEIKJ@FREDONIA.EDU> on Sep 19, 1997
Cooking Temperature:
Recipe Serves: 1
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