Yield: 1 servings
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Chef Jamie Kennedy created this for the 1994 Feast of Fiels, a fund raiser in Ontario to support organic agriculture. His soup highlights the flavor of a heritage tomato variety, developed specifically for drying. He smokes dried tomatoes to give them a smoky bacon flavor. Since hothouse tomatoes aren't usually as sweet as field tomatoes, you might want to add a pinch of sugar. ¼ cup olive oil 1 large spanish onion, minced 1 clove garlic, minced 7 large tomatoes 1-½ cups vegetable stock or water ½ cup sin dried tomatoes 2 tbsp chopped fresh basil ½ cup whipping cream salt and pepper
Saute the onions and garlic until translucent. Chop all of the tomatoes and add the sun dried tomatoes, basil, and onions and garlic to the stock. Bring to boil and simmer for about 7 minutes. After the tomatoes are cooked and the sun dried tomatoes have plumped up a bit, puree until smooth. Add cream and season to taste. Origin: Adapted from a recipe in Canadian Living, March/95. Shared by: Sharon Stevens, Mar/95.
Submitted By SHARON STEVENS On 03-09-95