Yield: 6 Servings
|1 tablespoon||Unsalted butter|
|1 large||Spanish onion -- coarsely|
|1||Clove pressed garlic|
|1||Stalk celery -- peeled and|
|½ teaspoon||Curry powder|
|28 ounces||Plum tomatoes -- canned|
|4 cups||Chicken stock -- or|
|1 teaspoon||Dried basil|
|¼ teaspoon||Brown sugar|
1. Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 20 minutes.
2. Add plum tomatoes and their juice, stock, basil, and brown sugar and bring to a boil. Reduce heat to low and cook, partially covered, for 1-½ hours.
3. Remove solids and place in a food processor or blender with sun-dried tomatoes. Process until completely smooth, gradually adding remaining broth.
4. Slice cherry tomatoes and float a few slices on top of each serving.
Omit the sun-dried tomatoes, in which case you've made Double Tomato Soup. Cream of Triple Tomato: Decrease the chicken stock by ½ cup and add ½ cup heavy cream or sour cream just prior to serving. For a lower calorie and fat version use l/2 cup buttermilk or nonfat yogurt. Omit basil and curry and replace with l/4 cup chopped dill.
[mcRecipe path 24 au 96] Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 From: