Title: Pimiento Soup
Categories: Soup Vegetable Check
Yield: 7 Servings
| 3 1/2 | lb | Ripe tomatoes |
| 2 | lg | Red bell peppers |
| 1 1/2 | tb | Unsalted butter |
| 3/4 | lb | Onions, coarsely chopped |
| 1 | sm | Garlic clove, minced |
| 1 | sm | Celery rib, coarsely chopped |
| 1 | md | Carrot, coarsely chopped |
| 6 | c | Rich chicken stock |
| | | Salt & Pepper to taste |
| | | Sour cream or Creme Fraiche |
Put tomatoes in a foil-lined shallow baking pan and set under the broiler.
Roast them as you would peppers, turning with tongs until the skin
blackens, about 10 minutes. Remove tomatoes to a plate and set aside. They
will give up quite a bit of liquid by the time you are ready to use them;
drain it off and discard. Roast the red peppers as you did the tomatoes.
When the skins are blackened, put peppers in a paper bag and fold the top
shut. Set aside. Put butter, onions, garlic, celery, and carrot in a
saucepan with 1/4 cup of the chicken stock. Simmer, covered, over low heat
for 10 minutes. Shake or stir to prevent sticking; do not allow to brown.
When vegetables are soft, set aside. Peel tomatoes and cut out stem ends.
Add pulp to wilted onion mixture and simmer, covered, for 15 minutes. Stir
occasionally to prevent scorching. Pour mixture into a strainer and mash
the solids through to get rid of the seeds. (Giving the strained pulp a few
whirls in a food processor makes this much easier.) Return strained
vegetables to the saucepan and add balance of the chicken stock. Simmer for
30 minutes, uncovered. Skim as necessary. Remove the peppers from the bag,
rub off the blackened skins, and remove the seeds. PUree in the food
processor. Add to the tomato mixture and let simmer for just a few
minutes. Let soup cool and then correct seasoning. Serve slightly chilled,
with a large spoonful of sour cream or creme fraiche on top. Source: Lee
Bailey's Soup Meals, sent to me from Misty Simon in the Old Cookbooks
Looking For a New Home swap on GEnie. MM: Lyn.