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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Number of Servings: 4 |
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Directions: Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.
1. Adjust oven rack to upper-middle position and heat oven to 450; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foiil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 mins. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, allspice. Reduce heat to low, cover, and cook, stirring occaisionally, until shallots are softened (7 to 10 minutes). Add flour, cook, stirring constantly, until thoroughly combined (30 seconds). Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occaisionally, to blend flavors (about 10 minutes).
3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid into saucepan, add cream, and heat over low until hot, about 3 minutes. Off heat, stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
| Ingredients:
2 Can(s) 28 oz. ea., juice rsrved, seeded tomatoes, whole canned
1 1/2 dark sugar, brown
163/1250 Pound(s) unsalted butter
4 Bunch(s) large shallot
1/16 Cup(s) tomato paste
1 Ounce(s) allspice
163/2500 Pound(s) all-purpose flour
14 Ounce(s) chicken broth
4 Ounce(s) cream, heavy
137/4377 Quart(s) brandy or sherry, dry
1 Pound(s) salt
1 cayenne pepper
Comments: makes 5.5 cups |
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