MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tomato-Parmesan Soup
Categories: Vegetables, Chilies, Cheese, Breads
Yield: 4 servings
MMMMM----------------------------SOUP---------------------------------
6 tb Unsalted butter
1 Yellow onion; chopped
5 cl Garlic; sliced
1/2 ts Red-pepper flakes
Salt & black pepper
56 oz (2 cans) whole peeled
- tomatoes
6 oz Parmesan rind
MMMMM----------------------PARMESAN TOASTS---------------------------
4 sl (3/4") baguette
1 cl Garlicp; peeled
1/4 c Fine grated Parmesan
In a large saucepan or Dutch oven over medium heat, melt
the butter. Once it starts bubbling, stir in the onions
and sauté until golden, 5 to 7 minutes. Add the garlic,
red-pepper flakes, and generous pinches of salt and
pepper, and sauté until fragrant, 2 to 3 minutes.
Stir in the tomatoes and their juices, 1 cup water and
the Parmesan rind, and bring to a boil. Turn the heat
down to a simmer and cook, stirring occasionally, until
the tomatoes are broken down and the mixture has
thickened, about 30 minutes. (If you find during your
stirring that the Parmesan rind is stuck to the bottom
or sides of the pot, pry it off with a wooden spoon.)
Remove the rind from the soup, and let cool slightly. If
you’re planning to make the Parmesan toast, heat the
oven to 400 degrees.
Use an immersion blender to puree the soup.
(Alternatively, ladle the soup into a blender, and blend
until smooth. For a super-smooth soup, run it through a
fine-mesh sieve.) Season to taste with salt, pepper and
grated Parmesan.
To makie the toasts, rub 1 side of each slice of
baguette with the garlic clove, then place on a
parchment-lined baking sheet. Sprinkle cheese over the
top, then bake until golden brown, about 10 minutes.
Serve the soup with a toast alongside or on top.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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