Cream Of Smoked Tomato Soup

Recipe Ingredients

4 lbs	1816g / 64oz	Fresh beefsteak tomatoes - quartered
3 tablespoons	45ml	Olive oil
2 cups	125g / 4.4oz	Chopped yellow onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrots
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cayenne pepper
2 tablespoons	30ml	Minced garlic
1/2		Chicken stock
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1/2 cup	118ml	Heavy cream

Recipe Instructions

Prepare the smoker, according to the manufacturers directions.

In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, including the tomato juices.

In a stock pan, heat the remaining olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic, smoked tomatoes and tomato juices. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes.

Using a hand-held blender, puree half of the soup. Stir in the parsley. Reseason with salt and pepper if needed. Stir in the heavy cream and serve.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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