Guest guest Posted February 18, 2002 Report Share Posted February 18, 2002 Fresh Tomato Soup Serves 4 to 6. 1/4 cup olive oil 2 large yellow onions, diced 1 tablespoon finely grated orange zest 18 ripe Roma tomatoes, quartered Heavy cream Salt and pepper to taste Fresh basil leaves 1. Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes. 2. Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid. 3. Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste. 4. Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup. _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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