Cream of smoked tomato soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | pounds | fresh beefsteak tomatoes; quartered |
| 3.00 | tablespoon | olive oil |
| 2.00 | cup | chopped yellow onions |
| 1.00 | cup | chopped celery |
| 1.00 | cup | chopped carrots |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | pinch | cayenne pepper |
| 2.00 | tablespoon | minced garlic |
| ½ | gallon | chicken stock |
| ¼ | cup | finely-chopped parsley |
| ½ | cup | heavy cream |
Directions
Prepare the smoker, according to the manufacturers directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, including the tomato juices. In a stock pan, heat the remaining olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic, smoked tomatoes and tomato juices. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley.
Reseason with salt and pepper if needed. Stir in the heavy cream and serve. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-15-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000