Uptown cafe's tomato-artichoke soup

1 batch

Ingredients

Quantity Ingredient
1 large Onion; diced
5 Garlic cloves; minced
2 tablespoons Butter, margarine or olive oil
3½ pounds Peeled and diced tomatoes with juice
3 14 oz. cans artichoke hearts drained, cut in eighths
6 cups Tomato juice
1 cup Red wine; flamed
2 tablespoons Balsamic vinegar
3 tablespoons Dried basil or
½ cup Fresh basil
4 teaspoons Dried thyme leaves
2 Bay leaves
1 Chipotle pepper; fine diced
1 tablespoon Minor's chicken base
1 tablespoon Minor's beef base
¾ pounds Bacon; chopped fried and drained
1½ To 2 qts. water
Salt and pepper; to taste
Gruyere cheese; grated

Directions

In a large kettle, saute onion and garlic in butter until onions are translucent. Add remaining ingredients except for Gruyere. Bring to a simmer and cook 30 minutes. Before serving, garnish with Gruyere.

Yield: 10 to 12 servings.

About the bases: Chicken or beef broth can be substituted for the bases. If using broth, eliminate water and add 3 to 4 cups each of chicken and beef broth. Soup bases come in a variety of flavors.

They are available in 1-pint containers from Liquor Outlet on Hurstbourne Parkway, Lotsa Pasta on Shelbyville Road and Burger's Super Market on Ray Avenue.

About chipotle peppers: These are smoked jalapenos that have been either dried or canned in adobo sauce, a Mexican barbecue sauce.

Burger's Super Market and Lotsa Pasta carry them.

To flame wine: Place wine in a shallow pan or skillet. Heat until warm but well below the boiling point. Ignite by touching the edge of the pan with the flame of a match or candle, taking care not to ignite your clothing. [Cathy's editorial comment -- Duh!!!] Colombo wrote: "I am looking forward to using this excellent recipe when fresh-from-the-garden tomatoes are in." From the Uptown Cafe/Louisville, KY as requested by Louisvillian Clara Maddox in Alice Colombo's 02/08/95"Cook's Corner" column called "Tomato Flavors Titillate the Taste Buds" in "The (Louisville, KY) Courier-Journal." Pg. C5. Electronic format by Cathy Harned.

Submitted By CATHY HARNED On 08-08-95

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