Tomato broth

4 servings

Ingredients

Quantity Ingredient
6 Ripe tomatoes
½ Red onion OR 8 green onions
1 Clove garlic
2 Carrots, peeled and chopped
2 Spigs lovage OR 1 stalk celery, with leaves
1 Sprig basil leaves OR 1 tsp dry
1 Sprig rosemary OR 1 tsp dry
1 Bay leaf
1 cup Water
1 cup Homemade chicken broth (being picky again!)

Directions

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)

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