| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Emlive02 |
8 |
servings |
INGREDIENTS
| 4 |
lb |
Fresh beefsteak tomatoes; quartered |
| 3 |
tb |
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 |
tb |
Minced garlic |
| 1/2 |
ga |
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
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