Potage De Tomate a la Basilic (Tomato Soup with Basil)
Try this Potage De Tomate a la Basilic (Tomato Soup with Basil) recipe, or contribute your own. "France" and "Soups" are two of the tags cooks chose for Potage De Tomate a la Basilic (Tomato Soup with Basil).
Yield: 4 Servings Ready in 1 hours
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|5 tbolive oil|
|1/4 ts-Dried thyme, crumbled|
|3 lbPlum tomatoes|
|1 smGreen pepper; diced|
|2 Garlic; minced|
|2 tbTomato paste|
|1 tsFresh thyme leaves; -OR-|
|4 lgMushrooms; diced|
|1 dsHot pepper sauce|
|4 Fresh basil leaves|
|1 Red bell pepper; diced|
|1 smZucchini; diced|
|1 smFennel bulb; trimmed, diced|
|1 Celery stalk; diced|
Potage De Tomate a la Basilic (Tomato Soup with Basil) Preparation
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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