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Recipe: Essex County Field Tomato Soup
Similar Categories: Essex, County, Field, Tomato, Soup
3 pounds ripe tomatoes (about 10)
1 cup chicken stock
6 green onions, chopped
2 Tbsp. packed fresh basil leaves
2 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
2 cloves garlic, sliced
1 bay leaf
1/2 tsp. salt
1/4 tsp. black pepper
4 fresh basil sprigs for garnish
Cut tomatoes in half; cut out any tough
pieces at stem ends. In large stainless steel
or enamel saucepan, combine tomatoes, stock,
onions, basil, sugar, Worcestershire sauce,
garlic, bay leaf, salt and pepper. Bring to
boil over high heat, stirring occasionally.
Reduce heat to medium-low, simmer, covered,
for 30 to 40 minutes, stirring occasionally,
until tomatoes are very soft. Remove from
heat; let cool slightly. Discard bay leaf.
In blender, process soup in 2-cup batches
until smooth. Rub through a sieve to remove
tomato skins and seeds. Return to rinsed-out
saucepan; heat over medium-high heat,
stirring occasionally. When hot, ladle into
warm soup bowls; float a basil sprig in each
bowl. Makes 4 servings.
1 cup chicken stock
6 green onions, chopped
2 Tbsp. packed fresh basil leaves
2 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
2 cloves garlic, sliced
1 bay leaf
1/2 tsp. salt
1/4 tsp. black pepper
4 fresh basil sprigs for garnish
Cut tomatoes in half; cut out any tough
pieces at stem ends. In large stainless steel
or enamel saucepan, combine tomatoes, stock,
onions, basil, sugar, Worcestershire sauce,
garlic, bay leaf, salt and pepper. Bring to
boil over high heat, stirring occasionally.
Reduce heat to medium-low, simmer, covered,
for 30 to 40 minutes, stirring occasionally,
until tomatoes are very soft. Remove from
heat; let cool slightly. Discard bay leaf.
In blender, process soup in 2-cup batches
until smooth. Rub through a sieve to remove
tomato skins and seeds. Return to rinsed-out
saucepan; heat over medium-high heat,
stirring occasionally. When hot, ladle into
warm soup bowls; float a basil sprig in each
bowl. Makes 4 servings.
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