Friday, September 14, 2012

Friday Food Feature ~

~ Soupe de Tomates Fraîches ~
This recipe is absolutely delicious when you use the plum variety tomato, right off the vine. Can also be served cold.

1 Tbsp olive oil
1 large onion, chopped
1 carrot, chopped
2 1/4 pounds ripe tomatoes, cored and quartered
2 garlic cloves, chopped
5 thyme sprigs or 1/4 tsp dried thyme
4-5 marjoram sprigs, or 1/4 tsp dried majoram
1 bay leaf
3 Tbsp creme fraiche (can also substitute sour cream or yogurt)
salt and pepper to taste
  • Heat oil in a large stainless steel pan.
  • Add the onions and carrot, cooking over medium heat for 3-4 minutes, until just softened, stirring occasionally.
  • Add the tomatoes, garlic and herbs. Reduce the heat and simmer, covered, for 30 minutes.
  • Pass the soup through a food mill, press through a sieve into pan, use a food processor or puree with immersion blender.
  • Stir in creme fraiche (or yogurt) and season with salt and pepper to taste.
  • Reheat gently and serve garnished with a spoonful of creme fraiche (or substitute) and a sprig of majoram.
  • Serves 4.
  • Variation: to serve cold, omit the creme and leave to cool, then chill.

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