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Cream Of Smoked Tomato Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Emlive02 8 Servings

INGREDIENTS

4 lb Fresh beefsteak tomatoes
quartered
3 T Olive oil
2 c Chopped yellow onions
1 c Chopped celery
1 c Chopped carrots
Salt, to taste
Freshly-ground black pepper
to taste
1 pn Cayenne pepper
2 T Minced garlic
1/2 gl Chicken stock
1/4 c Finely-chopped parsley
1/2 c Heavy cream

INSTRUCTIONS

Prepare the smoker, according to the manufacturers directions. In a
mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, salt
and pepper. Place the tomatoes on the rack of the smoker and place in
the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes
from the smoker and set aside, including the tomato juices. In a  stock
pan, heat the remaining olive oil. When the oil is hot, saute  the
onions, celery and carrots. Season the vegetables with salt,  pepper,
and cayenne. Saute the vegetables for 4 to 5 minutes. Add the  garlic,
smoked tomatoes and tomato juices. Cook for 3 to 4 minutes,  stirring
often. Add the chicken broth and bring to a boil. Reduce the  heat to a
simmer and cook for 1 hour and 15 minutes. Using a  hand-held blender,
puree half of the soup. Stir in the parsley.  Reseason with salt and
pepper if needed. Stir in the heavy cream and  serve. This recipe
yields 8 servings.  Recipe Source: EMERIL LIVE with Emeril Lagasse From
the TV FOOD  NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  04-15-1998  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 224
Calories From Fat: 142
Total Fat: 15.9g
Cholesterol: 27.6mg
Sodium: 410.9mg
Potassium: 397.7mg
Carbohydrates: 13.4g
Fiber: 1.1g
Sugar: 4.8g
Protein: 7g


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