|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Tuscan Terrace
Art Print
Breckenridge,...
Buy at AllPosters.com
La Belle Cuisine
Tuscan Tomato Soup
The Martha Stewart Cookbook:
Collected Recipes for Every Day
Martha Stewart, October 1995, Random House, Inc.
Makes 8 to 10 servings
"Signora Adorni in the Italian town of Camaiore gave me her
recipe
for
tomato soup using red, ripe tomatoes from the August garden. I
use my
home-canned tomatoes all winter long, with excellent results."
1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled, finely diced
4 stalks celery, finely diced
3 medium onions, minced
3 quarts canned tomatoes with juice or
14 large ripe fresh
tomatoes,
peeled and seeded
1/2 cup finely chopped fresh parsley
6 leaves fresh basil
Heat oil and butter in a heavy nonreactive pot. Cook the carrots,
celery
and onions for about 20 minutes or until very tender. Add the tomatoes,
breaking
them up a bit with a wooden spoon, and continue cooking over
moderate heat for 25 to 30
minutes longer. Stir in the parsley and basil,
season with
salt and pepper, cook a minute
or so longer, and serve hot.
Variation: This soup can be puréed and thinned with light cream for a
more
elegant presentation. Stir a teaspoon of pesto into each bowl of
soup and top with a
dollop of sour cream.
Featured Archive Recipes:
Aromatic Tomato Soup
Creole Tomato Basil Soup
Favorite Tomato Bisque (Chef Keegan)
Gazpacho: The
Quintessential
Summer Soup
Tomato Soups (Craig
Claiborne)
Index - Soup Recipe Archives
Basic Stock Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
