Fresh Tomato Soup
Takes a little work, but better than canned any day.
1 medium-sized onion, chopped
3 tablespoons butter or margarine
6 ripe tomatoes, chopped
1 tablespoon tomato paste
1 bay leaf
1 clove garlic
1/2 teaspoon salt
4 whole black peppers
1/16 teaspoon basil
2 bouillon cubes
2 cups boiling water
1 teaspoon sugar
1 teaspoon minced parsely
1 teaspoon minced fresh mint
In a heavy saucepan, cook the onion in butter until golden, about five minutes. Add the tomatoes, tomato paste, bay leaf, garlic, salt, pepper, and basil. Cover and simmer gently, stirring occasionally, 20 minutes. Force the mixture through a strainer into a saucepan.
Dissolve the bouillon cubes in the boiling water; add to the tomato mixture along with the sugar. Cover, and cook slowly, about ten minutes, until piping hot. Pour into a hot tureen, and sprinkle with parsley and mint. Serve immediately. Makes four servings.
1 medium-sized onion, chopped
3 tablespoons butter or margarine
6 ripe tomatoes, chopped
1 tablespoon tomato paste
1 bay leaf
1 clove garlic
1/2 teaspoon salt
4 whole black peppers
1/16 teaspoon basil
2 bouillon cubes
2 cups boiling water
1 teaspoon sugar
1 teaspoon minced parsely
1 teaspoon minced fresh mint
In a heavy saucepan, cook the onion in butter until golden, about five minutes. Add the tomatoes, tomato paste, bay leaf, garlic, salt, pepper, and basil. Cover and simmer gently, stirring occasionally, 20 minutes. Force the mixture through a strainer into a saucepan.
Dissolve the bouillon cubes in the boiling water; add to the tomato mixture along with the sugar. Cover, and cook slowly, about ten minutes, until piping hot. Pour into a hot tureen, and sprinkle with parsley and mint. Serve immediately. Makes four servings.
posted by Nightowl | 8/18/2006
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