Cold Spiced Tomato Soup Recipe
Ingredients
| Unsalted butter | 1 Teaspoon | |
| Carrot | 1/4 Cup (16 tbs), diced | |
| Celery | 1/4 Cup (16 tbs), diced | |
| Onion | 1/4 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz), pounded | |
| 1 quart Rich Chicken Stock | ||
| Chopped basil | 1 Tablespoon, dried | |
| Parsley | 1 Tablespoon, chopped | |
| Whole black peppercorns | 1/2 Teaspoon | |
| Whole clove | 1 | |
| Bay Leaf | 1 | |
| Pinch of dried thyme | ||
| Vegetable seasoning to taste | ||
| Scallion | 1 Tablespoon, chopped (GARNISH) | |
Directions
Melt the butter in a 3 1/2-quart pot, preferably nonstick; add the carrot, celery, onion, and garlic, and toss over medium heat for 1 minute.
Add all the remaining ingredients except the scallion and bring to a boil, then lower the heat and simmer, uncovered, for 40 minutes.Strain the soup through a fine sieve, but do not press too hard on the vegetables or the broth will become clouded.
Cool and chill.
Pour 1 cup of soup into a small Thermos for your Briefcase Lunch and sprinkle with the chopped scallions.
Freeze the rest of the soup in convenient quantities.
Don't forget to readjust the seasonings when defrosting.
Add all the remaining ingredients except the scallion and bring to a boil, then lower the heat and simmer, uncovered, for 40 minutes.Strain the soup through a fine sieve, but do not press too hard on the vegetables or the broth will become clouded.
Cool and chill.
Pour 1 cup of soup into a small Thermos for your Briefcase Lunch and sprinkle with the chopped scallions.
Freeze the rest of the soup in convenient quantities.
Don't forget to readjust the seasonings when defrosting.
Chef
