Tomato Soup with Basil (Potage De Tomate a La

4 Servings

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Tomato Soup with Basil (Potage De Tomate a La Ingredients

3 lb Plum tomatoes	1 sm Fennel bulb; trimmed, diced
5 tb Olive oil	1 sm Zucchini; diced
1 Red bell pepper; diced	1 sm Green pepper; diced
2 Garlic cloves; minced	4 lg Mushrooms; diced
2 tb Tomato paste	1 Celery stalk; diced
1 ts Fresh thyme leaves; -OR-	4 Fresh basil leaves
1/4 ts -Dried thyme, crumbled	thinly sliced
1 ds Hot pepper sauce

Instructions for Tomato Soup with Basil (Potage De Tomate a La

Blanch tomatoes in large pot of boiling water for 1 minute. Drain. Rinse under cold water to cool and drain. Using small sharp knife, peel off skin. Cut tomatoes into quarters and remove seeds. Puree tomatoes in blender or processor. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add bell pepper and saute until almost tender, about 3 minutes. Stir in garlic and tomato paste; cook 2 minutes. Mix in tomato puree, thyme and hot pepper sauce. Remove from heat. Cover and let stand at room temperature 2 hours. Heat remaining 3 tablespoons olive oil in heavy large skillet over medium heat. Add fennel; zucchini, green bell pepper, mushrooms and celery. Saute until crisp-tender, about 8 minutes. Season with salt and pepper. Bring soup to boil. Season to taste with salt and pepper. Ladle soup into bowls. Top with vegetable mixture. Garnish with basil and serve. Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen Mintzias

Main Ingredient: SoupCuisine: French

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