FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

MEDITERRANEAN TOMATO AND ROSEMARY SOUP

Jekka's Herb Cookbook
by Jekka McVicar

My mother was a great soup maker, and this is one of her recipes. Mum always used a pinch of sugar with tomatoes, even when making salads or a dressing to go over tomatoes, because she said it brings out their flavor. This is particularly true if you are using supermarket rather than homegrown tomatoes.
What transforms this soup from being run-of-the-mill to good is the rosemary; it truly brings out the flavors of the tomatoes. Serve with some fresh crusty white bread.
Serves 4


INGREDIENTS

    • 2½ cups (600 ml) vegetable or chicken stock
    • 3½ tbsp (50 ml) unsalted butter
    • 1 tbsp (15 ml) olive oil
    • 1 large onion, finely sliced
    • 1 large red bell pepper, seeds removed and finely sliced
    • 1 clove garlic, finely chopped
    • 1½ Ib (675 g) tomatoes, peeled and chopped
    • 2 rosemary sprigs (each 1 inch/3 cm long)
    • Salt and freshly ground black pepper
    • Pinch of soft brown sugar
    • 1 tbsp (15 ml) orange juice


DIRECTIONS

Gently heat the stock in a saucepan over medium heat.

In another large saucepan, melt the butter with the olive oil and gently sweat the onion and red pepper until soft (try not to color them). Add the garlic, stir and cook for a minute. Add the chopped tomatoes, stir for a few minutes, then pour in the heated stock and add the rosemary sprigs. Simmer for 20 minutes, add the salt and pepper to taste and, as my mother always did, a pinch of soft brown sugar.

Remove the rosemary sprigs - it does not matter if some of the leaves fall off. Using either a hand blender or a food processor, mix for a few seconds. If you are being a purist you can sieve the soup over a large bowl so that it is perfectly smooth.

Return to the pan, add the orange juice and check the seasoning. Gently reheat but do not allow to boil. Pour into serving bowls.

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages