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Cream Of Smoked Tomato Soup
4
3
2
1
1
Pound Fresh beefsteak tomatoes; quartered
Tablespoon Olive oil
Cup Chopped yellow onions
Cup Chopped celery
Cup Chopped carrots
Salt; to taste
Freshly−ground black pepper; to taste
1
2
1
1
1
Pinch Cayenne pepper
Tablespoon Minced garlic
/2 Gallon Chicken stock
/4 Cup Finely−chopped parsley
/2 Cup Heavy cream
Prepare the smoker, according to the manufacturers directions. In a mixing
bowl, toss the tomatoes with 1 tablespoon of olive oil, salt and pepper.
Place the tomatoes on the rack of the smoker and place in the smoker. Smoke
the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set
aside, including the tomato juices. In a stock pan, heat the remaining olive
oil. When the oil is hot, saute the onions, celery and carrots. Season the
vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5
minutes. Add the garlic, smoked tomatoes and tomato juices. Cook for 3 to 4
minutes, stirring often. Add the chicken broth and bring to a boil. Reduce
the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand−held
blender, puree half of the soup. Stir in the parsley. Reseason with salt and
pepper if needed. Stir in the heavy cream and serve. This recipe yields 8
servings.
Cream Of Smoked Tomato Soup
179
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