Basil Tomato Potato Soup

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* Exported from MasterCook *

 

Basil Tomato Potato Soup

 

Recipe By :Lucy Saunders

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups peeled and cubed white boiling potatoes -- (Californis

whites)

1 quart water

1 cup chopped fresh basil leaves

4 cups seeded and finely chopped very ripe tomato

2 tablespoons cider vinegar

2 teaspoons celery salt

1 teaspoon freshly ground white pepper

sour cream or plain nonfat yogurt and

paprika -- for garnish

 

Bring potatoes and water to boil in a 3-quart saucepan. Cook until potatoes are

very tender, about 30 minutes. Remove half the potatoes from the boiling water

with a slotted spoon and puree, with a cup of the cooking water, in a blender on

high speed. Add the basil and puree again.

 

Return the puree to the pot and stir in the tomatoes. Add vinegar, celery salt,

and white pepper. Taste and adjust seasonings.

 

Garnish with a dollop of sour cream or yogurt and a sprinkling of paprika and

serve hot or let cool, refrigerate until chilled, garnish, and serve cold.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 4 Calories; trace Fat (33.6% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

799mg Sodium. Exchanges: 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

NOTES : Serves 4 to 6. The sweet, spicy taste of basil enlivens the bland base

of boiled potatoes, while the chunks of tomato add texture and color.

 

Note: I like the texture of bits of tomato skin, but if you don't care for it,

peel the tomatoes by pouring boiling water over them in a bowl, just enough to

cover. Let sit 3 minutes, oe until the skins start to split. Drain, continue

removing skins under cold running water, then seed and chop.

Nutr. Assoc. : 0 0 0 0 0 0 0 0