Chilled Tomato Soup
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INGREDIENTS
- 2 lb Very ripe beefsteak or plum
- 3 tb Unsalted butter
- 1 Medium onion, chopped
- 1 Small carrot, chopped
- 2 c Chicken Stock
- 6 Sprigs fresh parsley and
- Salt
- 1 c Buttermilk
- Freshly chopped dill, for
INSTRUCTIONS
Preheat oven to 425 degrees (F). Place tomatoes on a greased pan and bake 30 minutes, turning every 10 minutes until skins blister and blacken. Allow to cool. Peel and discard skins, reserving pulp and juice. Melt butter in a medium saucepan and saute onion and carrot over low heat, until very soft, 5 to 6 minutes. Add stock and herb bundle; simmer 30 minutes. Remove herb bundle, add tomato pulp and juices. Allow soup to cool; puree in a food processor or blender. Add salt, pepper and buttermilk. Serve well chilled; sprinkle with fresh dill. From "Just Like Grandma Used to Make" by Lois Wyse, featured in the Buffalo News, 1998. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (406g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 384 | ||
| Calories from Fat: 332 (86%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 36.8g | 49 % | |
| Saturated Fat 22.6g | 113 % | |
| Monounsaturated Fat 10g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 98mg | 30 % | |
| Sodium 276.9mg | 10 % | |
| Potassium 257.8mg | 7 % | |
| Total Carbohydrate 8.8g | 3 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 8.5g | ||
| Protein 5.9g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 384
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