Text 31693, 68 rader
Skriven 2012-12-09 07:46:56 av Dave Drum (1:261/38)
Ärende: BH+G 1125
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Tomato Soup
 Categories: Soups, Vegetables, Herbs
      Yield: 6 servings

  1 1/2 lb Large tomatoes; halved
           - crosswise
      1 md Sweet onion; peeled, halved
           - crosswise
      3 lg Cloves  garlic; unpeeled
      1 tb + 1 ts extra-virgin olive
           - oil; divided
    1/4 ts Salt
           Fresh ground pepper
      2 c  Chicken broth; divided
    1/4 c  Tomato juice
      1 ts Tomato paste
    1/4 ts Worcestershire sauce
      1 tb Fresh basil; chopped
           Brown sugar; (opt)
    1/2 c  Corn kernels

  Preheat oven to 400øF/205øC. Coat a baking sheet with
  cooking spray.

  Toss tomatoes, onion and garlic in a mixing bowl with 1
  tablespoon oil. Season with salt and pepper. Spread on the
  prepared baking sheet and roast until the vegetables are
  soft and caramelized, about 30 minutes. Let cool.

  Peel and seed the tomatoes. Trim off the onion ends. Peel
  the garlic. Place the vegetables in a food processor or
  blender with 1 cup broth and the remaining 1 teaspoon oil.
  Pulse to desired thickness and texture.

  Transfer the vegetable puree to a large heavy pot or Dutch
  oven. Add the remaining 1 cup broth, tomato juice, tomato
  pate, Worcestershire sauce, basil and brown sugar (if
  using). Bring to a simmer over medium heat, stirring
  often. Ladle into 6 soup bowls, garnish with corn and
  serve.

  Tip: Removing Corn from the Cob: Stand an uncooked ear of
  corn on its stem end in a shallow bowl and slice the
  kernels off with a sharp, thin-bladed knife. This
  technique produces whole kernels that are good for adding
  to salads and salsas. If you want to use the corn kernels
  for soups, fritters or puddings, you can add another step
  to the process. After cutting the kernels off, reverse the
  knife and, using the dull side, press it down the length
  of the ear to push out the rest of the corn and its milk.

  MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or
  freeze for up to 2 months.

  Eating Well | October 2012

  MM Format by Dave Drum - 04 October 2012

  Uncle Dirty Dave's Archives

MMMMM

... He gave her a look you could have poured on a waffle. - Ring Lardner

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)