Provencale tomato and potato soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Tomato |
| 1 | tablespoon | Olive oil |
| ½ | cup | Onion |
| 1 | teaspoon | Fresh garlic clove |
| 3 | cups | Chicken broth |
| 2 | teaspoons | Paprika |
| ½ | teaspoon | Thyme leaves |
| ½ | teaspoon | Fennel seeds |
| ¼ | teaspoon | Orange peel |
| 1½ | 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 1½ 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 ½ cups tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes.
Add additional liquid, if needed. Submitted By DAN KLEPACH On 08-14-95