Title: Provencale Tomato and Potato Soup
Categories: Soup Vegetarian Main
Yield: 4 Servings

1 1/2	lb	Tomato
1	tb	Olive oil
1/2	c	Onion
1	ts	Fresh garlic clove
3	c	Chicken broth
2	ts	Paprika
1/2	ts	Thyme leaves
1/2	ts	Fennel seeds
1/4	ts	Orange peel
1 1/2	c	Potato

1. Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); set aside. 2. In a medium saucepan heat oil until hot. Add onion and garlic; saute until onion is transparent, about 5 minutes. 3. Add chicken broth, paprika, thyme, fennel and orange peel. Bring to a boil. 4. Add potatoes and 1 1/2 cups of the reserved tomatoes. Bring to a boil. Reduce heat and simmer, covered until vegetables are tender, about 10 mins. 5. Place half of vegetables and liquid in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. 6. Return all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes. Add additional liquid, if needed. RECIPE BY Submitted By CLAY TOUPS NOV/93 NEVER FAIL PIE CRUST MIX ALL POUR NANCY CRAWFORD

From: Serge Cyr Date: 11 Dec 96 National Cooking Echo Ä

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