Thursday, April 13, 2006

Provencale Tomato and Potato Soup

1 1/2 pounds (about 4 medium) fresh Florida tomatoes
1 tablespoon olive oil, or vegetable oil
1/2 cup chopped onions
1 teaspoon minced fresh garlic cloves
3 cups chicken broth
2 teaspoons paprika
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1 1/2 cups diced, peeled potatoes

Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); set aside. In a medium saucepan heat oil until hot. Add onion and garlic; saute until onion is transparent, about 5 minutes. Add chicken broth, paprika, thyme, fennel and orange peel. Bring to a boil. Add potatoes and 1 1/2 cups of the reserved tomatoes. Bring to a boil. Reduce heat and simmer, covered until vegetables are tender, about 10 minutes. Place half of vegetables and liquid in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes. Add additional liquid, if needed.


Post a Comment

<< Home