VCE--Summer Tomato Soup

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Summer Tomato Soup

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons butter

1 cup diced shallots -- (8 to 12)

5 pounds ripe, red, juicy tomatoes -- rinsed & cut into big

pieces

salt & freshly milled pepper

 

Melt the butter in a wide soup pot over low heat. Add the shallots and let them

cook while you prepare the tomatoes. Add the tomatoes to the pot along with 1

teaspoon of salt and 1/2 cup of water. Cover and cook for 3 to 4 hours. Give

the pot a stir every now and then as you pass through the kitchen to make sure

the tomatoes aren't sticking, but if you've used juicy ones, there should be

plenty of liquid. Pass the tomatoes through a food mill into a clean pot. You

should have about a quart of soup. Taste for salt and season with freshly

milled pepper.

 

At this point, you can do several things. You can serve small bowls of the soup

just as it is, or you can add a few tablespoons to a cup of cream to make a

gorgeous cream of tomato soup. You can swirl in a tablespoon of butter flavored

with shallots and dill, pesto, or basil puree. If you long for texture in your

soup, you can add a few delicate cubed croutons crisped in a little butter.

This is also exquisite chilled, served with creme fraiche, or diced avocado and

lime juice.

 

Source:

" pg 216 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 142 Calories; 7g Fat (39.2% calories from

fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 93mg

Sodium. Exchanges: 4 Vegetable; 1 Fat.

 

NOTES : This is the sheer essence of summer and tomato. All you need are

shallots, butter, lots of ripe, red juicy tomatoes, and a few unattended hours.

The process is very similar to making fresh tomato sauce.

Nutr. Assoc. : 0 1358 1514 0