| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Very ripe beefsteak or plum tomatoes rubbed with olive oil and halved |
| 3 |
tb |
Unsalted butter |
| 1 |
|
Medium onion, chopped |
| 1 |
|
Small carrot, chopped |
| 2 |
c |
Chicken stock |
| 6 |
|
Sprigs fresh parsley and tarragon, tied together with a string |
|
|
Salt and freshly ground black pepper to taste |
| 1 |
c |
Buttermilk |
|
|
Freshly chopped dill, for garnish |
INSTRUCTIONS
Preheat oven to 425 degrees (F). Place tomatoes on a greased pan and bake
30 minutes, turning every 10 minutes until skins blister and blacken. Allow
to cool. Peel and discard skins, reserving pulp and juice.
Melt butter in a medium saucepan and saute onion and carrot over low
heat, until very soft, 5 to 6 minutes. Add stock and herb bundle; simmer 30
minutes.
Remove herb bundle, add tomato pulp and juices. Allow soup to cool; puree
in a food processor or blender. Add salt, pepper and buttermilk. Serve well
chilled; sprinkle with fresh dill.
From "Just Like Grandma Used to Make" by Lois Wyse, featured in the Buffalo
News, 1998. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
A Message from our Provider:
“Find God and you find everything”