Provencale tomato and potato soup


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Recipe by: kyany

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Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1 1/2 lb Tomato
1 tb Olive oil
1/2 c Onion
1 ts Fresh garlic clove
3 c Chicken broth
2 ts Paprika
1/2 ts Thyme leaves
1/2 ts Fennel seeds
1/4 ts Orange peel
1 1/2 c Potato

1. Use tomatoes held at room temperature until fully ripe. Dice
tomatoes (makes about 3 cups); set aside. 2. In a medium saucepan
heat oil until hot. Add onion and garlic; saute until onion is
transparent, about 5 minutes. 3. Add chicken broth, paprika, thyme,
fennel and orange peel. Bring to a boil. 4. Add potatoes and 1 1/2
cups of the reserved tomatoes. Bring to a boil. Reduce heat and
simmer, covered until vegetables are tender, about 10 mins. 5. Place
half of vegetables and liquid in the container of an electric
blender; whirl until smooth. Repeat with remaining mixture. 6. Return
all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups
tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes.
Add additional liquid, if needed. Submitted By DAN KLEPACH On
08-14-95

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