Google
Web www.home-almanac.com

Hosting Powered By www.kydomains.net

Home-Almanac.com   

Kathys Korner    Seasonings    Recipe Substitutes    Cajun Cooking    Food Storage  
Cooking Tips  Disclaimer
Seafood 01 02 03 Weight Watchers LowFat Cooking
Health LowCarb Cooking More Cajun Greats

Basque Roasted Tomato Soup

Categories:
first course, soups & stews

2 pounds large plum tomatoes
2 tablespoons olive oil
1 teaspoon granulated sugar
1 small dried chiles; broken, up to 2
--or 1/4 teaspoon crushed red peppe
2 onions
--very finely chopped
2 large clov garlic
--crushed and peeled
1 1/2 teaspoons paprika
--preferably spanish
1 tablespoon chopped fresh oregano
--or 1 teaspoon dried oregano
28 ounces italian plum tomatoes
--well drained and chopped
--reserve liquid
6 cups reduced-sodium chicken broth; defatted
salt & freshly ground black pepper; to taste
8 large shrimp; optional
--1/2 pound
2 tablespoons snipped fresh chives
--or slivered basil leaves
garlic crostini
--see recipe

1. Preheat oven to 225F. Lightly oil a large baking sheet with sides or coat it with nonstick spray.

2. Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a single layer on prepared baking sheet. Drizzle with 1 tablespoon oil and sprinkle with sugar. Roast for 3 hours, or until very soft and wrinkled. Let cool and set aside.

3. Meanwhile, in a Dutch oven or soup pot, heat remaining 1 tablespoon oil and dried chilies (or crushed red pepper) over medium-low heat. Add onions and garlic and cook, stirring, until lightly browned, 10 to 12 minutes. Add paprika and oregano and cook, stirring, for 1 minute more.

4. Add canned tomatoes and chicken broth. Bring to a boil, reduce heat to low and simmer, partially covered, for 25 minutes. Remove from heat and let cool.

5. Strain soup into a bowl; transfer solids to a food processor or blender. Puree until smooth, adding a little broth if necessary. Return puree and broth to pot. Whisk to combine.

6. Using a food mill, puree reserved roasted tomatoes. (Alternatively, slip off skins, puree in a food processor and strain through a coarse sieve.) Add puree to soup. (If the soup is too thick, add a little of the reserved canned tomato liquid.) Season with salt and pepper.

7. If using shrimp, cook in a large saucepan of boiling salted water until they just turn pink, 1 to 2 minutes. Drain and let cool. Peel shrimp and cut in half lengthwise.

8. Ladle into warmed soup bowls and garnish with shrimp, if using, and chives (or basil). Serve immediately, with Garlic Crostini.

MAKES 9 CUPS, FOR 8 FIRST-COURSE SERVINGS.

210 calories per serving; 6 grams protein; 6 grams fat (0.8 gram saturated fat); 32 grams carbohydrate; 765 mg sodium; 4 mg cholesterol; 4 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Contributor: Eating Well, October 1997

Yield: 8 servings

Preparation Time: 0:00




Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
    And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.


A new Tip each time you Visit
Tips

PlaceHolder for TableData Sizing PlaceHolder for TableData Sizing
Click To Bookmark our Site


Here are some other pages you may be interested in;
Seafood_05
Seafood_04
Seafood_02
Seafood_03
Seafood_01
This site hosted by
Ky Domains Web Services