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La Belle Cuisine
Craig Claiborne’s Tomato Soups
Savory Tomato Soup
The New York Times Cookbook
© 1961 by Craig Claiborne (Harper & Row)
 
3 to 4
quarts
3 pounds beef knuckle, cracked
2 pounds brisket, cut into 2-inch cubes
2 quarts cold water
1 large onion, quartered
1/2 cup coarsely chopped parsley
3 cups coarsely sliced celery
2 medium carrots, sliced
2 tablespoons salt
1/2 teaspoon whole peppercorns
2 small whole dried hot peppers [optional]
2 blades whole mace*
1 bay leaf
2 1/2 quarts canned tomatoes, chopped
1 teaspoon ground marjoram
1 teaspoon ground thyme
1/2 teaspoon ground savory*
1 whole clove garlic
[*These seasonings may be difficult to find. Please do not
let that stop you from making this delicious, hearty soup.]
1. Place the beef knuckle, brisket, water, onion, parsley,
celery, carrots,
salt, peppercorns, red peppers, mace and bay leaf into an eight-quart
soup
kettle. Cover and bring to a boil. Reduce the heat and simmer
slowly
about five hours.
2. Add the tomatoes, herbs and garlic and adjust seasonings. Bring to a boil
and boil five minutes. Discard bone and reserve the meat for another
purpose. Strain the liquid through a coarse sieve and then through four
thicknesses of cheesecloth arranged in a deep colander. Skim off the fat.
3. Bring the strained soup to a boil and serve hot.
Note: If desired, garnish with thin slices of avocado, sprigs of
watercress
or croutons. Or cook thin noodles or rice in the strained soup.
Any soup not served immediately may be transferred to freezer
containers and frozen.
Cream of Tomato Soup
The New York Times Cookbook
© 1961 by Craig Claiborne (Harper & Row)
6 servings
1 1/2 pounds (5 or 6 medium) ripe tomatoes
1 tablespoon chopped onion
1/4 teaspoon celery seed
1/2 bay leaf
2 cloves
1/4 cup butter
1/4 cup flour
3 cups milk (may be part light cream)
1 1/2 teaspoons salt
Freshly ground black pepper to taste
1. Core, peel and chop tomatoes. Add onion, celery seed, bay
leaf and
cloves and simmer uncovered for fifteen minutes or until tomatoes are
very soft; stir occasionally.
2. In a saucepan, melt the butter, add the flour and stir with a wire whisk
until blended. Meanwhile bring the milk to a boil and add all at once to
the butter-flour mixture, stirring vigorously with the whisk until the sauce
is thickened and smooth. Season with salt and pepper.
3. Press tomatoes through a sieve. There should be about 2 cups.
4. Just before serving, reheat separately sauce and tomato purée. Add
purée to sauce while stirring. If mixture curdles, whip until smooth.
Cold Tomato Soup II
The New York Times Cookbook
© 1961 by Craig Claiborne (Harper & Row)
5 to 6
servings
3 cups tomato juice
2 tablespoons tomato paste
4 scallions, minced
Salt to taste
Pinch of powdered thyme
1/2 teaspoon curry powder
Freshly ground black pepper
Grated rind [zest] of 1/2 lemon
2 tablespoons lemon juice
Sugar
1 cup sour cream
Chopped parsley
1. Mix all the ingredients except the sour cream and parsley,
adding
sugar
to taste. Chill.
2. Before serving blend in the sour cream [adjust seasoning as
necessary]
and sprinkle each portion with parsley.
Tomato Soup
Craig Claiborne's: A Feast Made for Laughter
© 1982 by Craig Claiborne (Doubleday)
[This recipe is one of Craig Claiborne’s 100 personal favorites.]
3/4 cup butter
2 tablespoons olive oil
1 large onion, thinly sliced (about 2 cups)
2 sprigs fresh thyme, or
1/2 teaspoon dried
4 fresh basil leaves, chopped, or
1/2 teaspoon dried
Salt and freshly ground pepper to taste
2 1/2 pounds ripe, fresh tomatoes, cored, or
1 (2-pound 3-ounce) can imported
Italian tomatoes
3 tablespoons tomato paste
1/4 cup all-purpose flour
3 3/4 cups chicken stock or
canned chicken broth
8 slices crusty, day-old French bread
1 large clove garlic, split
8 teaspoons (approximately) olive oil
1 teaspoon sugar
1 cup heavy cream
1. Heat 1/2 cup of the butter in a kettle and add the 2
tablespoons olive
oil. Add the onion, thyme, basil, salt and pepper. Cook,
stirring
occasionally,
until the onion is wilted.
2. Add the tomatoes and tomato paste and stir to blend. Simmer
uncovered 10
minutes.
3. Place the flour in a small mixing bowl and add about 5 tablespoons of
the
[chicken] stock, stirring to blend. Stir this into the tomato mixture.
Add
the remaining chicken stock and simmer 30 minutes, stirring fre-
quently all
over the bottom of the kettle to make certain that the soup
does not stick.
4. Preheat the oven to 400 degrees [F].
5. To make croutons rub the bread slices on both sides with the garlic,
then brush generously with the 8 teaspoons olive oil. Place the bread
on
a rack or baking sheet and bake until golden, turning once if
necessary.
6. Put the soup through the finest sieve or food mill possible. Return it
to
the heat and add the sugar and cream. Simmer, stirring occasionally,
about
5 minutes. Add the remaining butter, swirling it around in
the soup.
7. Top each portion of soup with a crouton.
Lagniappe!
Craig Claiborne's Cucumber, Tomato and Avocado Soup
Featured Archive Recipes:
Aromatic Tomato Soup
Chilled Bloody Mary Gazpacho
Chilled Bloody Mary Soup with
Crabmeat (Martha Stewart)
Chilled Red and Yellow Tomato Soups with
Peppers, Cucumbers, Onions, and Basil
Chilled Tomato and Red Bell Pepper
Soup with Caviar
Creole Tomato Basil Soup (Palace Cafe)
Chef Keegan's Favorite Tomato Bisque
Emeril's Creole Style Tomato Soup
Summer Tomato Soup (Wolfgang Puck)
The Tantalizing Tomato
Tomato Mushroom Bisque
Tuscan Tomato Soup (Martha Stewart)
More Craig Claiborne Recipes!
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