Tomato Soup

Yield:
Makes 6-8 servings

Ingredients:

  1. 2 1/2 lbs. plum tomatoes
  2. 2 ounces pancetta, diced
  3. 1 tablespoon butter
  4. 1 onion, chopped
  5. 2 tablespoons chopped parsley
  6. 2 tablespoons chopped fresh basil
  7. 3 cups vegetable stock
  8. salt
  9. pepper
  10. 4-5 tablespoons cream
Directions:

Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.

Add pancetta and butter to soup pot. Cook over moderate heat 4-5 minutes until meat crisps lightly. Add onion; cook 2-3 minutes until softened. Add tomatoes, parsley and basil and cook 3-4 minutes to soften tomatoes slightly. Pour in stock. Add salt and pepper to taste. Simmer 25 minutes, stirring occasionally.

Puree soup in blender or food processor. Return soup to pan; stir in cream. Heat through. Add salt and pepper to taste. Serve hot.


TDS 3