Frischetomatensuppefreshtomatosoup Recipes

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

VEGGIE TORTELLINI SOUP

Steps:

• In a medium pot over medium heat, bring the broth to a simmer. Stir in the tomato paste. Add the frozen vegetables and return to a simmer. Add the tortellini and cook until just tender, 3 to 5 minutes. Add the heavy cream. Taste and adjust the seasoning with salt and pepper. Garnish with dried parsley and basil and serve.

STUFFED GREEN PEPPERS WITH TOMATO SAUCE

Steps:

• Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
• Preheat oven to 350 degrees F.
• Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
• Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
• Coarsely grind the chicken and transfer to a large bowl. Reserve.
• In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
• Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
• Reserve as stuffing for Green Peppers with Tomato Sauce.
• Yield: about 4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
• In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
• Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
• Yield: Makes 2 1/2 cups
• Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
• Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: Makes about 2 quarts
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

TOMATO-TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
• Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
• Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

FRITATTEN SOUP WITH ROMAINE

Steps:

• Heat the chicken stock in a saucepan over medium heat. Add the chopped carrots, celery, and onion and cook until the vegetables are soft, about 10 minutes.
• Meanwhile, break the eggs into a medium bowl, add 1 teaspoon water, and beat lightly. Add the flour and whisk well to combine. (You're essentially making REALLY thin pancake batter.) Brush a crepe pan (or a small nonstick skillet) with a little olive oil and place it over medium-high heat. Pour in a small amount of batter and swirl it around to thinly coat the bottom of the pan; pour any excess back into the bowl. Cook until set, about 30 seconds to 1 minute. Carefully turn the crepe over and cook on the other side for 10 to 15 seconds. Remove the crepe and put it onto a plate. Continue making crepes and stacking them until all the batter is used up. When the crepes cool, slice the stack into 1/4-inch wide strips.
• Heat 1 teaspoon olive oil in a small skillet over medium-high heat. Cook the mushrooms until they release their liquid, about 3 minutes; set aside. Add another teaspoon oil and cook the romaine until just wilted, about 1 minute; set aside.
• Divide the soup among 4 heated wide soup bowls. Pile on the sliced crepes, then top with the romaine and mushrooms. Serve immediately.
• The soup stock can be anything you like. Fritatten soup is a really nice base that you can take in any direction you like.

FRITATTEN SOUPE

Steps:

• Heat a sauce pot over medium heat with a drizzle of olive oil. Gently cook mushrooms 5 minutes, season lightly with salt and pepper. Add a splash of sherry and cook off. Add beef stock and 1 cup water and simmer over low heat.
• Whisk eggs in a bowl with a pinch of salt and a splash of water, about 2 teaspoons. Sprinkle the flour while you whisk and add a dash of freshly grated nutmeg. Heat a drizzle of olive oil at a time in a small nonstick pan over medium-high heat. Add a small ladle of eggs to the pan and swirl it around. Flip the egg crepe after 30 to 40 seconds and cook 15 to 20 seconds on the other side. Stack up the egg crepes and when you've used the last, 6 to 8 crepes, roll the crepes and slice into 1-inch strips.
• Divide the crepe strips evenly among 4 bowls and top with 2 tablespoons chopped chives then ladle the beef and mushroom broth over top and serve immediately.

FRITTATENSUPPE - BEEF BROTH TOPPED WITH STRIPS OF SLICED PANCAKE

Steps:

• Stir together milk and flour, add the egg, salt and a tbsp of butter, mixing well to make a smooth batter. Let rest for 15 minutes.
• Add a little butter to a nonstick omelette pan, ladle some of the batter in the center of the pan than tilt it to evenly cover entire surface. Cook for 1 - 2 minutes minutes or until golden brown.
• Lift the edge with a spatula to loosen and turn, add more butter and cook for another minute. Remove to a platter. Repeat with remaining batter.
• If the batter gets too thick towards the end, just add a little milk and mix well.
• Let the pancakes cool off, then roll each one tight together like a cigar and with a sharp knife slice thinly across.
• Top each bowl of broth with the frittata slices or serve separately on the side. Finish the soup with chopped chives and grated nutmeg (optional).

FRESH TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

FRISCHE TOMATENSUPPE (FRESH TOMATO SOUP)

Steps:

• Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt.
• Simmer uncovered 30 minutes.
• Strain to remove tomato skins and seeds.
• Adjust seasonings.
• Garnish with spoonfuls of yogurt.

TEST KITCHEN'S FAVORITE TOMATO SOUP

Steps:

• Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.
• Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.