Cream of Tomato Soup
Source of Recipe
unknown
List of Ingredients
1 small clove garlic
3 medium leeks, whites only
1 tablespoon unsalted butter
3 pounds vine ripened summer tomatoes
2 tbl. light brown sugar -- (2 to 3)
1 cup whipping cream
1 pinch ground allspice
salt and pepper to taste
1 cup waterRecipe
Mince the garlic. Cut the leeks into thin slices. Melt the butter in the Pressure Cooker. Add the leeks and garlic and cook over medium heat until the leeks are wilted, about 4 minutes. Core the tomatoes and chop coarse. Add to the pan along with 2 tablespoon brown sugar and water. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 15 minutes. Release pressure. Strain the solid from the liquid, reserving both. Puree the solids in a blender, then pass through a fine strainer to remove the tomato skin and seeds. Reserve 1 cup of the cooking liquid and stir the strained puree back into the remaining cooking liquid. Add the cream, if desired, the allspice, salt and pepper to taste. Taste, then add the remaining 1 tablespoon brown sugar if the soup is too acidic. Add the additional cooking liquid if the soup is too thick. The soup can be served hot or chilled. Adjust the seasoning at serving time.
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