| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Sent mc, Too hot tam |
8 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 1/3 |
c |
Chopped shallots |
| 1 |
|
Yellow onion; chopped |
| 5 |
|
Cloves garlic; minced |
| 1 |
c |
Dry white wine |
| 4 |
c |
Chicken stock |
| 1 |
cn |
Plum tomatoes (35 ounce) |
| 3 |
|
Sprigs fresh thyme |
| 2 |
|
Bay leaves |
| 3 |
|
Ripe medium tomatoes (red and yellow if available; seeded and chopped |
| 2 |
ts |
Sugar |
| 1 |
|
Lime; juiced |
| 2 |
c |
Heavy cream |
|
|
Coarse salt |
|
|
Pepper; freshly ground, to taste |
| 1/2 |
bn |
Chopped fresh mint |
| 3 |
tb |
Fresh chives; chopped |
|
|
Parmesan cheese (optional); freshly grated |
INSTRUCTIONS
Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over
mediumhigh heat. Add the shallots and onion and sweat until light brown,
then add garlic and sweat another 3 minutes. Add the wine and reduce by
half. Add the stock, canned tomatoes with juices, thyme and bay leaves to
pan. Simmer uncovered for 45 minutes. Meanwhile, saute the fresh tomatoes
in remaining 1 tablespoon oil for 2 minutes and set aside. Remove thyme
sprigs and bay leaves from soup and puree soup in a blender. Stir in the
sugar, lemon juice, 1 1/2 cups of the cream, salt and pepper. Return soup
to saucepan and stir in sauteed tomatoes, mint and chives. Gently warm soup
over medium heat. Meanwhile, whip remaining 1/2 cup of cream to soft peak
and fold in grated Parmesan cheese if desired. To serve, ladle soup into
bowls, garnish with a dollop of whipped cream. Yield: 8 servings Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/14/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6313
Posted to MC-Recipe Digest V1 #310
Date: Sat, 23 Nov 1996 07:54:14 -0600
From: Pat Asher <asher@mcs.com>
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