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Triple Tomato
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :2:00
Categories : Soup Tomato
Amount Measure Ingredient -- Preparation Method
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1 tablespoon unsalted butter
1 large Spanish onion -- coarsely chopped
1 clove pressed garlic
1 stalk celery -- peeled and sliced
1/2 teaspoon curry powder
28 ounces plum tomatoes -- canned chopped
4 cups chicken stock -- or vegetable
1 teaspoon dried basil
1/4 teaspoon brown sugar
5 sun-dried tomatoes
10 cherry tomatoes
Directions:
1. Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add o
nion, garlic, celery, and curry powder and cook, covered, until vegetables are
tender, about 20 minutes.
2. Add plum tomatoes and their juice, stock, basil, and brown sugar and bring t
o a boil. Reduce heat to low and cook, partially covered, for 1-1/2 hours.
3. Remove solids and place in a food processor or blender with sun-dried tomato
es. Process until completely smooth, gradually adding remaining broth.
4. Slice cherry tomatoes and float a few slices on top of each serving.
VARIATIONS:
Omit the sun-dried tomatoes, in which case you've made Double Tomato Soup.
Cream of Triple Tomato: Decrease the chicken stock by 1/2 cup and add 1/2 cup
heavy cream or sour cream just prior to serving. For a lower calorie and fat v
ersion use l/2 cup buttermilk or nonfat yogurt.
Omit basil and curry and replace with l/4 cup chopped dill.
[mcRecipe path 24 au 96]
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NOTES : 6-7 cups "This soup is for (young) Marc, who always complained that my
soups had too much 'green stuff'" in them. He wanted something that tasted gre
at but had the familiarity of Campbells."
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