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REC: Silver Palate's Cream of Tomato Soup

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Joined: Dec 9, 2005


Posted to Thread #22 at 5:15 pm on Dec 10, 2005

* Exported from MasterCook *


Recipe By : Silver Palate "New Basics Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Silver Palate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
70 ounces plum tomatoes with their juice -- (2-35 ounce cans)
2 carrots -- thinly sliced
2 onions -- thinly sliced
2 T. olive oil
6 cloves garlic -- chopped (6 to 8)
grating of nutmeg (1/4 tsp.)
1/4 cup torn fresh basil leaves
1 pinch oregano
4 cups chicken broth
2 T. sugar
salt and pepper -- to taste
2 cups cream or half-and-half

Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover slightly, simmer for 50 minutes. Puree the soup in a blender (be very careful to not put too much soup in blender at one time, so it doesn't explode throughout your kitchen!!!) Put back in soup pot. Add the cream or half- and-half, heat through. Adjust seasonings. Serve with a salad and warm French bread. It's wonderful and very rich.

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NOTES : I have substituted milk for the cream or half and half and it was good, not quite as good, but still good.

Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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