Garden Tomato Soup with Cumin

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Garden Tomato Soup with Cumin

 

1/3 cup extra-virgin olive oil, plus more for drizzling

1 cup finely chopped sweet onion, such as Vidalia

4 large garlic cloves, smashed

sea salt

1 1/2 teaspoons ground cumin

7 pounds tomatoes, cored and coarsely chopped

2 cups vegetable stock

pinch of sugar

freshly ground pepper

1/4 cup coarsely chopped flat-leaf parsley

1/4 cup coarsely chopped lovage or celery leaves, plus whole leaves for garnish

 

Heat 1/3 cup of the olive oil in a soup pot. Add the onion, garlic and a large

pinch of salt and cook over low heat, stirring occasionally, until the onion is

softened, about 5 minutes. Stir in the cumin and cook until fragrant, about 1

minute. Add the tomatoes and bring to a boil. Cook over moderate heat, stirring

occasionally, until the tomatoes are soupy, about 20 minutes.

Pass the soup through a food mill or fine sieve, pressing hard on the solids.

Return the soup to the pot. Add the stock and sugar and season with salt and

pepper. Simmer over moderate heat until reduced to 10 cups, about 25 minutes.

Stir in the parsley and chopped lovage. Ladle the soup into shallow bowls,

garnish with the lovage leaves and drizzle with olive oil. Serve hot.

Makes 8 servings.

 

 

 

 

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Answers.

 

 

[Guest guest]

Garden Tomato Soup with Cumin

 

1/3 cup extra-virgin olive oil, plus more for

drizzling

1 cup finely chopped sweet onion, such as Vidalia

4 large garlic cloves, smashed

1 1/2 teaspoons ground cumin

7 pounds tomatoes, cored and coarsely chopped

etc

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SEVEN POUNDS of tomatoes in a recipe for 8 people????

 

Michael