| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Soups, French, Vegetarian, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Plum tomatoes |
| 5 |
tb |
Olive oil |
| 1 |
|
Red bell pepper; diced |
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
Tomato paste |
| 1 |
ts |
Fresh thyme leaves; -OR- Dried thyme, crumbled |
| 1 |
ds |
Hot pepper sauce |
| 1 |
sm |
Fennel bulb; trimmed, diced |
| 1 |
sm |
Zucchini; diced |
| 1 |
sm |
Green pepper; diced |
| 4 |
lg |
Mushrooms; diced |
| 1 |
|
Celery stalk; diced |
| 4 |
|
Fresh basil leaves thinly sliced |
INSTRUCTIONS
Blanch tomatoes in large pot of boiling water for 1 minute. Drain. Rinse
under cold water to cool and drain. Using small sharp knife, peel off skin.
Cut tomatoes into quarters and remove seeds. Puree tomatoes in blender or
processor.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
Add bell pepper and saute until almost tender, about 3 minutes. Stir in
garlic and tomato paste; cook 2 minutes. Mix in tomato puree, thyme and hot
pepper sauce. Remove from heat. Cover and let stand at room temperature 2
hours.
Heat remaining 3 tablespoons olive oil in heavy large skillet over medium
heat. Add fennel; zucchini, green bell pepper, mushrooms and celery. Saute
until crisp-tender, about 8 minutes. Season with salt and pepper.
Bring soup to boil. Season to taste with salt and pepper. Ladle soup into
bowls. Top with vegetable mixture. Garnish with basil and serve.
Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen Mintzias
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