Sheepherder's Soup

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* Exported from MasterCook *

 

Sheepherder's Soup

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 6 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried lima beans, soaked overnight and -- drained

3 tablespoons butter

1 yellow onion -- diced

2 leeks, white and light green parts only -- cleaned,

sliced thin

2 ribs celery

2 cups Tomato Concassé (recipe follows) or -- 2 cans canned

crushed tomatoes

2 cups milk

Kernels from 3 to 4 ears of fresh corn

3 tablespoons chopped Italian parsley

Tabasco sauce

Kosher salt

Black pepper in a mill

Tomato Concassé

3 pounds ripe red tomatoes

Kosher salt to taste

 

In a large stockpot over medium-low heat, cook the lima beans in plenty of

water until they are barely tender, about 40 minutes. As they cook, skim off any

foam that forms and any skins that float to the top. When the beans are done,

drain them and set them aside.

 

Return the pot to the heat, melt the butter, and cook the onion, leeks, and

celery until they are very soft, about 20 minutes. Add the cooked lima beans,

the tomatoes and 3 cups of water, and simmer, covered, for 20 minutes. Stir in

the milk, corn, and parsley, simmer for 5 minutes, and remove from the heat.

Taste, and season with Tabasco, salt, and pepper. Service immediately, with

plenty of hot bread alongside.

 

Tomato Concassé

Peel a tomato by placing it on the tines of a long fork and holding it over a

gas flame. Rotating the fork constantly so that the flesh doesn't cook, sear the

skin. You will need about 5 to 15 seconds, depending on the tomato's size.

Repeat until all of the tomatoes have been seared. Set the tomatoes aside to

cool. When they are cool enough to handle, remove their skins. Cut them in half

horizontally (through the equator), cut out the core, and gently squeeze out the

seeds and gel. Chop them fine, and put them in a strainer lined with

cheesecloth. Let them drain for at least 20 minutes; reserve the liquid for

another use. Transfer the tomatoes to a nonreactive bowl, and season with salt.

Use immediately, or store, covered, in the refrigerator for up to 3 days.

 

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