Fresh Tomato Soup
Source of Recipe
Leanne Ely healthy-foods@hub.thedollarstretcher.com
2 tsp olive oil
1 medium onion, thinly sliced
5 medium very ripe tomatoes, cored and
cut into 8 pieces each
1 clove garlic, crushed
1 sprig fresh thyme, chopped
pinch of sugar
2 1/2 cups chicken stock
1/2 cup whole milk (optional)
salt and pepper to taste
4 sprigs fresh chervil or 12 leaves fresh flat-leaf parsley
Warm the oil in a medium nonstick saucepan over medium-
low heat. Add the onions and cook for 10 minutes or until
very soft but not brown. Add the tomatoes, garlic, thyme
and sugar. Raise the heat to medium and simmer for 10
minutes. Stir in the stock and bring to a boil, then boil for
two minutes. Remove from heat and cool slightly.
Transfer to a blender or food processor fitted with the metal
blade. Process until smooth.
Strain the soup through a medium fine sieve into a clean
saucepan. Bring to a boil over medium-high heat. Reduce
the heat to medium-low. Stir in the milk (if using). Season
with the salt and pepper. Simmer for 1 minutes.
Place equal portions in each of 4 shallow soup bowls.
Garnish the chervil or parsley.
Serves 4
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