Uptown cafe's tomato-artichoke soup
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; diced |
| 5 | Garlic cloves; minced | |
| 2 | tablespoons | Butter, margarine or olive oil |
| 3½ | pounds | Peeled and diced tomatoes with juice |
| 3 | 14 oz. cans artichoke hearts drained, cut in eighths | |
| 6 | cups | Tomato juice |
| 1 | cup | Red wine; flamed |
| 2 | tablespoons | Balsamic vinegar |
| 3 | tablespoons | Dried basil or |
| ½ | cup | Fresh basil |
| 4 | teaspoons | Dried thyme leaves |
| 2 | Bay leaves | |
| 1 | Chipotle pepper; fine diced | |
| 1 | tablespoon | Minor's chicken base |
| 1 | tablespoon | Minor's beef base |
| ¾ | pounds | Bacon; chopped fried and drained |
| 1½ | To 2 qts. water | |
| Salt and pepper; to taste | ||
| Gruyere cheese; grated | ||
Directions
In a large kettle, saute onion and garlic in butter until onions are translucent. Add remaining ingredients except for Gruyere. Bring to a simmer and cook 30 minutes. Before serving, garnish with Gruyere.
Yield: 10 to 12 servings.
About the bases: Chicken or beef broth can be substituted for the bases. If using broth, eliminate water and add 3 to 4 cups each of chicken and beef broth. Soup bases come in a variety of flavors.
They are available in 1-pint containers from Liquor Outlet on Hurstbourne Parkway, Lotsa Pasta on Shelbyville Road and Burger's Super Market on Ray Avenue.
About chipotle peppers: These are smoked jalapenos that have been either dried or canned in adobo sauce, a Mexican barbecue sauce.
Burger's Super Market and Lotsa Pasta carry them.
To flame wine: Place wine in a shallow pan or skillet. Heat until warm but well below the boiling point. Ignite by touching the edge of the pan with the flame of a match or candle, taking care not to ignite your clothing. [Cathy's editorial comment -- Duh!!!] Colombo wrote: "I am looking forward to using this excellent recipe when fresh-from-the-garden tomatoes are in." From the Uptown Cafe/Louisville, KY as requested by Louisvillian Clara Maddox in Alice Colombo's 02/08/95"Cook's Corner" column called "Tomato Flavors Titillate the Taste Buds" in "The (Louisville, KY) Courier-Journal." Pg. C5. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 08-08-95