Yup, just when I thought Spring was around the corner and I
could unhitch the snow plow from my behemoth and attach the
monster mower... been snowing like crazy all day... twelve
inches and more is forecast for NY's Capitol area. Got some
tomato soup to go with fried pork chops... gotta use up some
of my frozen tomatoes to make room for this years crop.
Farm Fresh Tomato Soup
4 Tablespoons olive oil 2 onions, chopped 3-4 garlic cloves,
minced 2 celery stalks with leaves, chopped 3 pounds fresh
(preferably) or canned plum tomatoes, peeled and well
chopped Salt Pinch of sugar, if the tomatoes aren't sweet
enough 2 thin slices day-old Italian bread, crusts removed 4
cups beef, chicken, or vegetable stock
1/2 cup basil leaves, minced 2 Tablespoons minced parsley 2
Tablespoons minced fresh marjoram or oregano (can
substitute 1/2 teaspoon of either in dried form) Garnish:
6 fresh basil leaves, cut in paper thin strips. Saute
onions, garlic, and celery in the oil over medium-low heat
in a large saucepan, stirring occasionally, until the
vegetables are golden (about 20 minutes). Add the tomatoes
and salt. Cook on medium, partially covered, until the
tomatoes are softened--about 20 minutes. If you think it
needs it, add a pinch of sugar to balance acidity.
Tear the bread into pieces in a small bowl and pour in 1 cup
of the hot broth. Let it absorb and soften--then mash it
with a wooden spoon and scrape into the tomatoes. Pour in
the rest of the stock and bring to a boil, stirring well to
completely dissolve the bread. Turn the heat to low and
simmer for 30 minutes.
Add the herbs and simmer for 5-10 minutes. Season to taste.
When ready to serve, ladle into soup bowls Garnish with
shredded basil leaves and pour 1/2 teaspoon olive oil over
each serving.
---
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."