Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Ripe tomatoes -dry
1/2 Red onion OR 8 green onions 1 Sprig rosemary OR 1 tsp dry
1 Clove garlic 1 Bay leaf
2 Carrots, peeled and chopped 1 c Water
2 Spigs lovage OR 1 stalk 1 c Homemade chicken broth
-celery, with leaves -(being picky again!)
1 Sprig basil leaves OR 1 tsp

SOURCE: National Gardening, June '90.

This easy-to-make soup gives a whole new, flavorful meaning to the
term 'broth'. It can be served hot or cold.

Peel tomatoes by dropping them into boiling water for 1 minute. Under
cool water, slip off peels. Coarsely chop and place in a 4 quart
saucepan with remaining ingredients except the chicken broth. Simmer
uncovered, over medium heat for 25 minutes.

Remove bay leaf and transfer soup to a blender or food processor.
Puree for 30 seconds. Set up a food mill or colander over the
original saucepan, and press the pureed soup through the mill into
the pan. Add the broth; simmer until ready to serve. Garnish with
snow peas.

Yield: 4 servings.

Posted by Shelley Rodgers (Aug 1, 1990)

Browse by categories