Roasted tomato soup (from a class at cook's of crocus hil

1 soup

Ingredients

Quantity Ingredient
6 pounds Tomatoes, cored
3 Cloves garlic, minced
1½ tablespoon Fresh thyme leaves, minced
¾ cup Olive oil
1½ cup Yellow onion, chopped
1 cup Basil leaves, packed
2 cups Vegetable(or chicken) stock heated
1 pinch Baking soda
½ cup Heavy cream, heated

Directions

SERVES 6.

Preheat oven to 350 degrees F. Arrange cored tomatoes in a single layer inside a large baking pan. Sprinkle with the minced garlic and thyme. Drizzle with ¼ cup of the olive oil, and stir briefly to coat. Roast in the middle of the oven for about an hour, turning occasionally.

In a medium to large kettle, cook the chopped onion in ¼ cup of the remaining olive oil over moderately low heat, stirring until softened. Add the roasted tomatoes, and simmer the mixture, stirring, for 5 minutes. Add the heated chicken stock, bring to a boil, and reduce to simmer for 5 more minutes, stirring.

Force the mixture through a food mill, fitted with the medium disk, into a bowl. Return puree to the kettle. Stir in a pinch of baking soda (keeps cream from curdling.) Stir in the heated cream, add salt and pepper to taste and cover to keep warm.

In a food processor, puree the basil leaves with the remaining ¼ cup olive oil. season with salt and pepper. Garnish each bowl with a drizzle of the basil puree.

from a class at Cook's of Crocus Hill attended by- Mary Riemerman Submitted By MARY RIEMERMAN On 02-14-95

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