Roasted Red and Yellow Tomato Soup

Title:
Roasted Red and Yellow Tomato Soup

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





     3 lb Red plum tomatoes


     3 lg Garlic cloves; unpeeled


     1 tb Unsalted butter


     3 tb Finely chopped shallots


   1/2 ts Dried oregano


 1 1/2 c  Low-salt chicken broth


          Salt and pepper


   1/4 c  Heavy cream


          Fresh lemon juice






 Spread 3 pounds red plum tomatoes skin side down in one layer in 2


 jelly-roll pans. Add 3 unpeeled large garlic cloves to both pans. Bake the


 tomatoes and garlic for 45 minutes in a 350 degree oven or until the


 tomatoes are soft and their skin is dark brown. In a heavy saucepan melt 1


 tbsp unsalted butter. Add 3 tbsp finely chopped shallots, 1/2 tsp dried


 oregano, crumbled, and salt and pepper, and cook over moderately low heat.


 Stir until the shallots are soft. Then add the tomatoes, garlic (skins


 discarded) and 1-1/2 cups low-salt chicken broth. Cover and simmer for 15


 minutes.


 


 Pour reduced soup into blender and puree until very smooth. Puree it in


 batches. Run the pureed soup through a fine sieve over into a pan. Whisk in


 1/4 cup heavy cream, fresh lemon juice, salt, and pepper to taste.


 


 This soup maybe made one day in advance. Keep covered and chilled, reheat


 to serve. Yellow tomato soup is made exactly the same way as the red tomato


 soup. The two soups can be combined and swirled together: pour about one


 half cup of each soup into each bowl from opposite sides. Sara likes to


 garnish with Serrano cream and fresh herbs.


 


 Serrano Cream : In a blender combine: three fresh Serrano or Jalapeno


 chilies, seeded and chopped; garlic paste (1 large clove, minced and mashed


 to a paste, and half a teaspoon salt); and 1/2 cup creme fraiche or sour


 cream. Blend together. Do not over-blend or the cream will curdle. Force


 through a fine sieve over a bowl. May be made a day in advance, but keep


 refrigerated and bring to room temperature before serving.


 


 MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98


 


 NOTES : A soup as beautiful as it is delicious. Sara Moulton of Gourmet


 Magazine shared this recipe with GMA viewers.


 


 Recipe by: Gourmet Magazine


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 23,


 1998