Cream Of Tomato Soup With Mint

Recipe Ingredients

5 tablespoons	75ml	Olive oil
1/3 cup	48g / 1.7oz	Chopped shallots
1		Yellow onion - chopped
5		Garlic cloves - minced
1 cup	237ml	Dry white wine
4 cups	948ml	Chicken stock
35 oz	994g	Plum tomatoes - (1 can)
3 sections		Fresh thyme
2		Bay leaves
3		Ripe tomatoes - seeded and chopped (medium)
		(red and yellow if available)
2 teaspoons	10ml	Sugar
		Juice of 1 lime
2 cups	474ml	Heavy cream
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1/2		Chopped fresh mint
3 tablespoons	45ml	Fresh chives - chopped
		Freshly grated Parmesan cheese - optional

Recipe Instructions

Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over medium-high heat. Add the shallots and onion and sweat until light brown, then add garlic and sweat another 3 minutes.

Add the wine and reduce by half. Add the stock, canned tomatoes with juices, thyme and bay leaves to pan. Simmer uncovered for 45 minutes.

Meanwhile, saute the fresh tomatoes in remaining 1 tablespoon oil for 2 minutes and set aside. Remove thyme sprigs and bay leaves from soup and puree soup in a blender. Stir in the sugar, lemon juice, 1 1/2 cups of the cream, salt and pepper. Return soup to saucepan and stir in sauteed tomatoes, mint and chives. Gently warm soup over medium heat.

Meanwhile, whip remaining 1/2 cup of cream to soft peak and fold in grated Parmesan cheese if desired.

To serve, ladle soup into bowls, garnish with a dollop of whipped cream.

This recipe yields 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6313 broadcast 11-14 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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