CREAMY TOMATO-TARRAGON SOUP
I have made it hot and cold, but I do like it better hot. its great with grilled cheese sandwiches for a small dinner and LF.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium saucepan, over medium heat, melt butter.
- Add onions and cook about 3 minutes, stirring often, until softened.
- Add tomatoes and 3/4 cup water; bring to a boil.
- Reduce heat to medium-low; simmer about 30 seconds, or until vegetables are tender.
- Transfer to a blender or food processor; puree until smooth, in batches if necessary.
- Set a medium-fine strainer over saucepan.
- Pour puree into strainer, pressing on the solids with a spatula or spoon to extract as much pulp as possible; discard skin and seeds.
- Whisk sour cream and tarragon into the soup.
- If soup is too thick, add a small amount of water.
- Stir over low heat until soup is hot (do not allow it to boil).
- Season with salt and pepper.
- The soup can also be made in advance and served cold.
Nutrition Facts : Calories 70.8, Fat 1.6, SaturatedFat 0.8, Cholesterol 4, Sodium 28.9, Carbohydrate 12.9, Fiber 2.7, Sugar 7.1, Protein 2.9
CHILLED ROASTED TOMATO SOUP WITH TARRAGON
This soup is best made at the height of summer when tomatoes are at their peak. You can make this dish up to 2 days ahead of service. Store in an airtight container in the refrigerator. You can also serve this soup hot; just replace the buttermilk with 10 per cent cream and reheat until simmering.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Rub tomatoes and red peppers with 1 teaspoons of the oil; roast on a greased, foil lined baking sheet in a 450°F oven for about 40 minutes, turning every 10 minutes, or until blistered and blackened. Let cool enough to handle. Reserving pulp and juices, peel off skins. Discard seeds from the peppers. Set aside.
- Meanwhile, in a saucepan, heat remaining oil over meduim heat; fry onion, carrots and fennel, stirring occassionally, for about 10 minutes or until softened.
- Stir in vegetable stock, 1 cup water, salt and pepper. Tie 4 springs of tarragon together with string; add to soup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- Stir in tomato and red pepper pulp and juices; simmer for 5 minutes. Let cool. Discard tarragon bundle.
- In batches in blender or food processor puree soup until smooth. Transfer to a bowl, whisk in buttermilk. Cover and refrigerate for about 4 hours or until cold.
- Ladle into bowls. Chop remaining tarragon; sprinkle over soup for garnish.
Nutrition Facts : Calories 75.6, Fat 3.9, SaturatedFat 0.7, Cholesterol 1.2, Sodium 199.9, Carbohydrate 9.2, Fiber 2.4, Sugar 4.9, Protein 2.3
CHILLED TARRAGON TOMATO SOUP WITH VEGETABLE CONFETTI
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Chop tomatoes and in a food processor purée with vinegar, sugar, and lemon juice until smooth. Pour purée through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Reseason soup before serving.
- Stir tarragon into soup and thinly slice cherry tomatoes.
- Serve soup sprinkled with tomatoes, zucchini, and onion, and with toasts on the side.
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