Ingredients
3 lb plum tomatoes
5 tbsp olive oil
1 red bell pepper, diced
2 garlic cloves, minced
2 tbsp tomato paste
1 tsp fresh thyme leaves, -or- dried thyme, crumble
1 dash hot pepper sauce
1 small fennel bulb, trimmed, diced
1 small zucchini, diced
1 small green pepper, diced
4 large mushrooms, diced
1 celery stalk, diced
4 fresh basil leaves - thinly sliced
Directions
Blanch tomatoes in large pot of boiling water for 1 minute. Drain.
Rinse under cold water to cool and drain. Using small sharp knife,
peel off skin. Cut tomatoes into quarters and remove seeds. Puree
tomatoes in blender or processor.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high
heat. Add bell pepper and saute until almost tender, about 3 minutes.
Stir in garlic and tomato paste; cook 2 minutes. Mix in tomato puree,
thyme and hot pepper sauce. Remove from heat. Cover and let stand
at room temperature 2 hours.
Heat remaining 3 tablespoons olive oil in heavy large skillet over
medium heat. Add fennel; zucchini, green bell pepper, mushrooms and
celery. Saute until crisp-tender, about 8 minutes. Season with salt
and pepper.
Bring soup to boil. Season to taste with salt and pepper. Ladle soup
into bowls. Top with vegetable mixture. Garnish with basil and serve.
Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen
Mintzias
Servings: 4 servings
Potage De Tomate A La Basilic (Tomato Soup Wi Recipe brought to you by Recipe Ideas
Categories: Soup; Tomato
The History of Recipes
Written cooking instructions as an idea can be observed way back into distant history, in fact as far back as the Egyptians, and potentially, even further back. However, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
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We hope you enjoy this Potage De Tomate A La Basilic (Tomato Soup Wi recipe.
