Potage De Tomate A La Basilic (Tomato Soup Wi
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Potage De Tomate A La Basilic (Tomato Soup Wi
  Vegetarian    Vegetables    Soups  
Last updated 6/12/2012 1:18:47 AM. Recipe ID 49822. Report a problem with this recipe.
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      Title: Potage de tomate a la basilic (tomato soup wi
 Categories: Soups/stews, France, Vegetarian, Vegetables
      Yield: 4 Servings
 
      3 lb Plum tomatoes
      5 tb Olive oil
      1    Red bell pepper; diced
      2    Garlic cloves; minced
      2 tb Tomato paste
      1 ts Fresh thyme leaves; -OR-
    1/4 ts -Dried thyme, crumbled
      1 ds Hot pepper sauce
      1 sm Fennel bulb; trimmed, diced
      1 sm Zucchini; diced
      1 sm Green pepper; diced
      4 lg Mushrooms; diced
      1    Celery stalk; diced
      4    Fresh basil leaves
           -- thinly sliced
 
  Blanch tomatoes in large pot of boiling water for 1 minute. Drain.
  Rinse under cold water to cool and drain. Using small sharp knife,
  peel off skin. Cut tomatoes into quarters and remove seeds. Puree
  tomatoes in blender or processor.
  
  Heat 2 tablespoons olive oil in heavy large saucepan over medium-high
  heat. Add bell pepper and saute until almost tender, about 3 minutes.
  Stir in garlic and tomato paste; cook 2 minutes. Mix in tomato puree,
  thyme and hot pepper sauce.  Remove from heat.  Cover and let stand
  at room temperature 2 hours.
  
  Heat remaining 3 tablespoons olive oil in heavy large skillet over
  medium heat.  Add fennel; zucchini, green bell pepper, mushrooms and
  celery. Saute until crisp-tender, about 8 minutes. Season with salt
  and pepper.
  
  Bring soup to boil.  Season to taste with salt and pepper. Ladle soup
  into bowls.  Top with vegetable mixture. Garnish with basil and serve.
  




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Recipe ID 49822 (Apr 03, 2005)

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