Provencale tomato and potato soup

4 servings

Ingredients

Quantity Ingredient
1½ pounds Tomato
1 tablespoon Olive oil
½ cup Onion
1 teaspoon Fresh garlic clove
3 cups Chicken broth
2 teaspoons Paprika
½ teaspoon Thyme leaves
½ teaspoon Fennel seeds
¼ teaspoon Orange peel
1½ cup Potato

Directions

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 1½ 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 ½ 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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