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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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CREAM OF TOMATO SOUP
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A wonderful tomatoe soup that will have you saying good-bye to the canned soup from the store. 1 hour 8 servings Ingredients 1 large can tomatoes or 2 pounds fresh tomatoes 2 onions 2 carrots Leaves from 1 bunch of celery 2 quarts chicken stock 2 heaping Tbls. tomato paste 2 teaspoons, sugar 1/2 teaspoon thyme 4 medium potatoes about 1 pound 2 - 3 Tbls. butter or margarine salt and pepper 1 cup cream chopped parsley Directions Slice all the vegetables. Melt butter or margarine in a large kettle. Add sliced vegetables except tomato and potato. Cook a few minutes. Add the remaining ingredients except the cream and parsley. Bring to a boil, simmer 45 minutes to 1 hour. Using an immersion blender, puree the soup. Or you may pour into an electric blender, blend and strain. If you use a conventional blender, be sure to cover the blender lid with a towel and start at low speed and progress to high speed to prevent the soup from decorating you and your ceiling. Or you may put it through a food mill if you prefer. Reheat, add cream, and serve sprinkled with chopped parsley. |
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