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Tomato: Fresh Garden Tomato Soup

Source of Recipe

www.cookbooks.com


List of Ingredients

4 tablespoons unsalted butter
6 large clov garlic, coarse chopped
4 pounds ripe plum tomatoes, coarse chopped
3 cups chicken broth
2 teaspoons salt
1/2 teaspoon fresh ground peper
24 baby carrots, peeled
8 small red potatoes, quartered
2 large bunch radishes, cleaned, stemmed
1 cup fresh asparagus tips 2" long
12 large basil leaves, chiffonade
1/4 cup chopped fresh dill


Recipe

Melt butter in a large heavy soup pot over low heat. Add garlic and cook for 5 minutes. Add tomatoes, chicken broth, tarragon, salt and pepper. Cover and simmer for 30 minutes. Remove from heat and cool slightly. While soup is simmering, fill a medium size pot with water. Bring to a boil and carefully drop in potatoes. Cook for 10 minutes, drain, and reserve. Fill another medium pot with water. Add carrots; bring to a boil and cook for 5 to 7 minutes, until carrots are just tender. Drop in radishes and cook an additional 1 minute. Drain and reserve.

Puree soup in a blender or food processor, fitted with a steel blade, in small batches; strain to remove tomato seeds. Return soup to pot and stir in half and half. Before serving, heat soup over low flame. When it is hot throughout, add potatoes, carrots, radishes, snow peas, aspara- gus tips, basil and dill. Cook for 8 to 10 minutes. Serve immediately, while vegetables are just tender and brightly colored. To serve, remove vegetables with a slotted spoon and divide evenly among 8 soup bowls. Mound them a bit in the center of each bowl. Ladle the soup around the vegetables. Serves 8.