This soup was so-o-o-o good with crunchy
golden/grilled (pan fried?) cheese sandwiches!
INGREDIENTS* (About 4 servings)
- 4 cups chopped/diced fresh tomatoes (or the equivalent in canned tomatoes?)
- 1 large onion, sliced OR diced
- 2 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 teaspoons white sugar, or to taste
* Some cooks like to add a little bit of minced garlic to this soup-- some use the canned minced garlic bought in jars; others saute minced fresh garlic in a dab of olive oil, being careful to not burn it.
DIRECTIONS:
- In a stockpot, over medium heat, combine the chopped tomatoes, chopped or diced onion and chicken broth. Bring to a boil and gently boil for at least 20 minutes to blend all of the flavors.
- Remove from heat and run the the boiled mixture through a food mill into a large bowl, or pan. Discard any solids that are left over in the food mill. (If you do not have a food mill, you could use a stick blender OR regular blender and then strain the mixture afterwards.)
- In an empty kettle, melt the butter over medium heat. Stir in the flour to make a roux, constantly stirring and cooking until the roux is a very light brown.
- Gradually whisk about a cupful of the hot tomato mixture into the hot and thickened butter/flour roux-- whisk so that no lumps form.
- Add this blended roux into the rest of the hot tomato/onion mixture. Whisk quickly and thoroughly.
- Season with sugar and salt according to taste. Serve.
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