Roasted-Tomato Soup with Parmesan Wafers |
|
 |
Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
Using beefsteak or other juicy tomatoes makes for a light, delicately nuanced soup that works in hot weather. Plum tomatoes will result in a more intensely flavored soup that's good for the chilly fall months. It's impossible to play favorites: They're both wonderful. Ingredients:
4 pounds tomatoes, halved lengthwise |
6 garlic cloves, left unpeeled |
3 tablespoons olive oil |
1 medium onion, finely chopped |
1/2 teaspoon dried oregano |
2 teaspoons sugar |
2 tablespoons unsalted butter |
3 cups chicken stock or reduced-sodium chicken broth |
1/2 cup heavy cream |
garnish: oregano sprigs |
Directions:
1. Preheat oven to 350°F with rack in middle.
2. Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
4. Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
5. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
6. Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
7. Divide soup among 8 bowls and float 1 wafer in center of each.
8. Cooks' note: Soup can be made 1 day ahead and chilled (covered once cool). Reheat just before serving.
|
|