| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Chicago |
Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 5 |
tb |
Unsalted butter |
| 2 |
lg |
Leeks; (white part only); well-cleaned and cho |
|
|
(about 3 cups) |
| 1 |
tb |
Fresh thyme; finely minced |
|
|
1 teaspoon dried |
| 2 |
|
Bay leaves |
| 2 |
lb |
Plum tomatoes; preferably |
|
|
Yellow; trimmed; chunked |
| 3 1/2 |
c |
Chicken stock; =OR=- canned broth |
| 2 |
ts |
Sugar |
| 1 |
tb |
Salt |
| 1 |
ts |
Fresh ground black pepper |
| 1/3 |
c |
Black olive puree (Olivada); =OR=- tapanade |
| 1/4 |
c |
Whipping cream |
| 2 |
|
Red plum tomatoes; trimmed |
|
|
And diced; for garnish |
INSTRUCTIONS
SOUP
BLACK OLIVE CREAM
FOR THE SOUP: In a 4-quart non-reactive pot over low heat, melt the butter.
Add the leeks, thyme and bay leaves; cook, covered, for 20 minutes,
stirring once or twice. Stir in the tomatoes, stock, sugar, salt and
pepper. Bring to a simmer, then cook, uncovered, stirring once or twice,
for 25 minutes, until the tomatoes are very tender and the soup has
thickened. Cool slightly, remove the bay leaves, and force the soup through
the medium blade of a food mill (or puree in a food processor). Transfer to
a bowl, cover and refrigerate until cold, at least 5 hours. The soup can be
prepared to this point up to 2 days ahead. FOR THE BLACK OLIVE CREAM: In a
small bowl whisk together the black olive puree and the cream. TO ASSEMBLE:
Taste the soup and adjust the seasoning. Ladle into chilled bowls and
drizzle the puree over each serving. Sprinkle with diced red tomatoes if
desired and serve immediately. From "Cooking for the Weekend" by Michael
McLaughlin. From the Chicago Tribune 7/1/93.
Posted to EAT-L Digest 10 Sep 96
Date: Wed, 11 Sep 1996 03:45:57 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Lonely? No one understands like Jesus”