Roasted tomato soup (from a class at cook's of crocus hil
1 soup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Tomatoes, cored |
| 3 | Cloves garlic, minced | |
| 1½ | tablespoon | Fresh thyme leaves, minced |
| ¾ | cup | Olive oil |
| 1½ | cup | Yellow onion, chopped |
| 1 | cup | Basil leaves, packed |
| 2 | cups | Vegetable(or chicken) stock heated |
| 1 | pinch | Baking soda |
| ½ | 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 ¼ 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 ¼ 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 ¼ cup olive oil. season with salt and pepper. Garnish each bowl with a drizzle of the basil puree.
from a class at Cook's of Crocus Hill attended by- Mary Riemerman Submitted By MARY RIEMERMAN On 02-14-95