Roasted-Tomato Soup with Parmesan Wafers |
|
 |
Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 1 |
|
Using plum tomatoes for this recipe will yield an intensely flavored soup good for the chilly fall months while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious. Active time: 20 min Start to finish: 1 3/4 hr Ingredients:
4 lb tomatoes, halved lengthwise |
6 garlic cloves, left unpeeled |
3 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 medium onion, finely chopped |
1/2 teaspoon dried oregano, crumbled |
2 teaspoons sugar |
2 tablespoons unsalted butter |
3 cups chicken stock or low-sodium broth |
1/2 cup heavy cream |
accompaniment: parmesan wafers |
garnish: fresh oregano sprigs |
Directions:
1. Put oven rack in middle position and preheat to 350°F.
2. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
3. Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
4. 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.
5. Divide soup among 8 bowls and float 1 wafer in center of each.
6. Cooks' note: Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.
|
|