The other day I made a fabulous soup! It is the same recipe as Norah's in the Taubman Museum. I cut the recipe in half and we still had tons of leftovers! I highly recommend making this soup ...
*warning...it isn't the healthiest but so good! :)
Ingredients:
5 garlic cloves, minced
10 whole Roma tomatoes
Olive oil
2 quarts vegetable broth
3 cups tomato sauce
3 cups ketchup
1.5 oz. fresh basil leaves
2 tsp. ground black pepper
1 cup heavy cream
1 lb. butter
Directions:
- Preheat oven to 350 degrees.
- Cut Roma tomatoes in half, lengthwise, and lay out on a sheet pan. Sprinkle with garlic and black pepper, then drizzle lightly with olive oil. Roast for 15 minutes.
- In a large soup pot, combine vegetable broth, tomato sauce and ketchup. Bring to a boil. Add tomatoes and garlic and boil for 10 minutes more.
- Remove soup from heat. Stir in butter, cream and basil.
- Use an immersion blender to puree the soup well. Alternately, you may transfer the soup in batches to a blender and puree.
- Strain through a sieve. Serve hot
Ingredients
|
- 5 garlic cloves, minced
- 10 whole Roma tomatoes
- Olive oil
- 2 quarts vegetable broth
- 3 cups tomato sauce
- 3 cups ketchup
- 1.5 oz. fresh basil leaves
- 2 tsp. ground black pepper
- 1 cup heavy cream
- 1 lb. butter
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Directions
|
- Preheat oven to 350 degrees.
- Cut Roma tomatoes in half, lengthwise, and lay out on a sheet pan. Sprinkle with garlic and black pepper, then drizzle lightly with olive oil. Roast for 15 minutes.
- In a large soup pot, combine vegetable broth, tomato sauce and ketchup. Bring to a boil. Add tomatoes and garlic and boil for 10 minutes more.
- Remove soup from heat. Stir in butter, cream and basil.
- Use an immersion blender to puree the soup well. Alternately, you may transfer the soup in batches to a blender and puree.
- Strain through a sieve. Serve hot.
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