RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 855
| View Recipe |
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| Recipe Name: |
Kitchen Tomato Soup |
| Source: |
The Atlanta Journal-Constitution, Atlanta, GA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$9.32
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Allspice mellows the flavors and the sugar tames the tomatoes' acid.
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Ingredients:
2 Tablespoons oil, olive
56 Ounce(wt)s tomatoes, italian, canned drained and chopped
1 to taste salt and pepper
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Directions:
Melt the butter with the oil over low heat in a heavy pot. Add the onions and cook, stirring occasionally, until softened, for 3 minutes. Sprinkle the allspice over the onions and cook for 1 minute longer.
Add half the dill and cook over low heat, stirring, for 5 minutes. Add the stock, tomatoes, sugar, salt and pepper. Simmer, partially covered, for 20 minutes.
Puree the soup in a food processor (or with a hand blender); return to the pot and stir in the remaining dill. Adjust seasonings.
Serve hot, or cool in the refrigerator overnight to serve cold. Before serving, garnish with a dollop of sour cream and a spring of dill, if desired. |
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Basic Chicken Stock
(Add to shopping list) :
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Directions:
Cut chicken apart. Rinse the chicken in cold water. Place chicken in a stock pot and add cold water (make sure chicken is covered). Add chopped vegetables. Bring water to a boil and then reduce to simmer. Skim any scum that rises to surface.
Add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot.
Simmer at least 6 hours (10 is best, or overnight). Skim the surface often.
Cool stock down by submerging pot in ice water if possible (this reduces the chances of bacteria). Strain stock. If not using right away, store in airtight containers in freezer.
Defrost as needed. |
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| Nutrition per Serving: |
| Calories: |
195 |
Total Carbs: |
21.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.9 |
Fat: |
8.8 |
Protein: |
6.46 |
| Fiber: |
0.07 |
Sodium: |
360.26 |
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