Title: Puree of Tomato Soup
Categories: Soup
Yield: 6 Servings

1/4	c	Virgin olive oil
1	md	Onion peeled and roughly diced
1/2	tb	Minced garlic
2	lb	Plum tomatoes,pref. overripe
1	c	Dry white wine
3	tb	Chopped fresh herbs any combination of Basil, Oregano, Thy
		Salt; to taste
		Freshly ground pepper to taste

HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften. Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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