KCB 3.13: Tomato Soup
Tomato Soup
This light and delicious tomato soup makes the canned variety pale into insignificance. Prepared from fresh ripe tomatoes and served steaming hot with crusty bread, it's a winner!
• PREPARATION & COOKING TIME: 40 minutes
• YIELD: Enough for 4 persons
• YIELD: Enough for 4 persons
• 3 tablespoons (60 ml) butter
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 8-10 medium tomatoes, blanched, peeled and coarsely chopped
• 1/2 teaspoon (2 ml) brown sugar
• 1 1/2 teaspoons (7 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) dried basil
• 2 1/2 cups (625 ml) light vegetable stock or water, heated
• 1 tablespoon (20 ml) plain flour
• 1 tablespoon (20 ml) chopped fresh parsley
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 8-10 medium tomatoes, blanched, peeled and coarsely chopped
• 1/2 teaspoon (2 ml) brown sugar
• 1 1/2 teaspoons (7 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) dried basil
• 2 1/2 cups (625 ml) light vegetable stock or water, heated
• 1 tablespoon (20 ml) plain flour
• 1 tablespoon (20 ml) chopped fresh parsley
1. Melt 1 tablespoon (20 ml) butter over low heat in a heavy 3-litre/quart saucepan. When the foam subsides, add the asafoetida, tomatoes, sugar, salt, pepper, and basil. Raise the heat to moderate and saute for 2-3 minutes. Stir in the stock or water, raise the heat, bring to a boil, reduce to a simmer, and cook for 15 minutes or until the tomatoes are fully broken up.
2. Strain the mixture into a large mixing bowl, pressing down on the tomatoes in the strainer to extract as much of the juice as possible. Discard the dry solid residue in the strainer. Set aside the pureed tomatoes.
3. Rinse the saucepan and melt the remaining butter in it over moderate heat. Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Return the pan to the heat and gradually add the strained tomato mixture, stirring constantly. Bring the mixture to the boil, still stirring.
4. Stir in the chopped parsley. Turn the soup into a warmed tureen or individual soup bowls and serve hot.
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