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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Accompaniment: parmesan wafers
Garnish: fresh oregano sprigs
Put oven rack in middle position and preheat to 350F.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan
and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and
pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel
garlic.
Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over
moderately low heat, stirring frequently, until onion is softened, about 5
minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Pure soup in batches in a blender (use caution when blending hot liquids),
then force through a sieve into cleaned pot, discarding solids. Stir in
cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls and float 1 wafer in center of each.
Cooks' note:
Soup can be made 1 day ahead and cooled, uncovered, then chilled,
covered. Reheat just before serving.
Contributor: Gourmet September 2003 p 142
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