Subject: Spiced Tomato Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 23 2003 - 05:31:33 EDT
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FOOD FUNNY
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Thanks to George in Poughkeepsie for this one:
"I'm not overweight. I'm just nine inches too short!"
- Shelley Winters
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TODAY'S RECIPE
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I believe I have published at least a half-dozen recipes for tomato
soup over the years, but never one from Morocco... until now.
Spiced Tomato Soup
1 Tbs (15 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1 can (28 oz, 785 g) plum tomatoes, crushed and
with their liquid
2 cups (500 ml) chicken stock
The juice and grated zest of 1 orange
1 Tbs (15 ml) honey
1 cinnamon stick (about 3 inches, 8 cm)
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) freshly grated nutmeg
Salt and freshly ground pepper to taste
Chopped fresh mint leaves for garnish
Heat the oil in a large pot over moderate heat and saute the onion and
garlic until tender but not brown, about 10 minutes. Add the
remaining ingredients except for the mint and bring to a boil. Reduce
the heat and simmer covered for 30 minutes. Remove and discard the
cinnamon stick and puree the soup in batches in an electric blender or
food processor until smooth. Serve hot or cold, garnished with
chopped mint. Serves 4 to 6.
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