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La Belle Cuisine - More Soup Recipes

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Martha Stewart's Tuscan Tomato Soup

 

 

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Tuscan Tomato Soup


The Martha Stewart Cookbook:
Collected Recipes for Every Day

Martha Stewart, October 1995, Random House, Inc.

Makes 8 to 10 servings

"Signora Adorni in the Italian town of Camaiore gave me her recipe
for tomato soup using red, ripe tomatoes from the August garden. I
use my home-canned tomatoes all winter long, with excellent results."

1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled, finely diced
4 stalks celery, finely diced
3 medium onions, minced
3 quarts canned tomatoes with juice or
14 large ripe fresh tomatoes,
peeled and seeded
1/2 cup finely chopped fresh parsley
6 leaves fresh basil

Heat oil and butter in a heavy nonreactive pot. Cook the carrots, celery
and onions for about 20 minutes or until very tender. Add the tomatoes,
breaking them up a bit with a wooden spoon, and continue cooking over
moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil,
season with salt and pepper, cook a minute or so longer, and serve hot.

Variation: This soup can be puréed and thinned with light cream for a
more elegant presentation. Stir a teaspoon of pesto into each bowl of
soup and top with a dollop of sour cream.


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Tomato Soups (Craig Claiborne)
 

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