Text 16445, 78 rader
Skriven 2014-08-31 08:18:38 av Dave Drum (1:261/38)
Ärende: Chile 7434
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Provencal Corn & Zucchini Soup w/Rouille-Garlic Toasts
 Categories: Vegetables, Soups, Squash, Chilies
      Yield: 5 Servings

MMMMM--------------------------ROUILLE-------------------------------
      3 cl Garlic; chopped
      1 tb Ground red chile
      1    To 2 teaspoons paprika
      1 ts Cumin
      1 c  Mayonnaise
      4 tb Extra virgin olive oil
    1/4    Lemon; juice of
           Salt & cayenne pepper
      2 tb Chopped cilantro

MMMMM----------------------------SOUP---------------------------------
      1 lg Onion; chopped
      3 cl Garlic; coarse chopped +
           - several garlic cloves for
           - rubbing on the toasts
      1 tb Olive oil
      3    Ripe tomatoes; seeded,
           - diced
    1/2 c  Tomato sauce
      6 c  Chicken broth
      2 md Zucchini; diced
           Kernels from 2 or 3 ears of
           - corn
    1/2    Loaf stale French or
           - Italian-type bread; thin
           - sliced

  Marlena Spieler based the following recipe on the fish soups
  of Provence, made with vegetables instead of fish. The soup
  itself has no added herbs, spices or flavors; it comes alive
  with the rouille, or hot pepper and garlic mayonnaise. The
  rich rouille has been given a Southwestern flavor with the
  addition of lots of cumin and cilantro, then spread thickly
  onto garlic toasts. The toasts grow soft and swollen from
  the soup, and the rouille swirls about in the broth and
  vegetables, adding its distinctive character.

  To make the rouille: Combine the garlic with the ground chile,
  paprika, cumin and mayonnaise. Stir in the olive oil, adding
  it slowly, until emulsified. When it is smooth and fluffy,
  stir in the lemon juice, salt, cayenne and cilantro.

  Refrigerate until ready to serve.

  To make the soup: Lightly saute onion and garlic in olive
  oil until softened. Add diced tomatoes and cook over med-high
  heat for a few minutes. Add tomato sauce, broth, zucchini
  and corn. Bring to a boil. Cook over medium-high heat for
  10 minutes, or until vegetables are tender.

  Lightly toast bread slices until just golden on both sides.
  Rub each side generously with a cut clove of garlic.

  Ladle the hot soup into serving bowls. Spread garlic-rubbed
  toasts with a generous amount of rouille. Float as many of
  the toasts in each bowl as will fit.

  Serves 4 to 6

  URL: http://sfgate.com

  MM Format by Dave Drum - 10 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... It isn't so much what's on the table that matters, as what's on the chairs.

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