posted by RisaG 12-17-99 11:11 AM
* Exported from MasterCook *
Oven-Roasted Tomato, Garlic and Bread Soup
Recipe By : From My Kitchen To Your Table by Bobby Flay, pges 126-127
Serving Size : 8 Preparation Time :0:00
Categories : Bread Soups
Amount Measure Ingredient -- Preparation Method
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Oven-Roasted Tomatoes:
4 plum tomatoes -- halved lengthwise
2 cloves garlic -- minced
2 tbsp. pure olive oil
salt and pepper
For soup:
2 tbsp. pure olive oil
1 medium Spanish onion -- chopped
1/2 cup white wine
4 qt. chicken stock -- or canned broth
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven-Roasted Tomatoes
2 tbsp. fresh thyme leaves
1/2 tbsp. honey
salt and white pepper
8 slices French or Italian bread -- broken into chunks
1 cup Toasted Garlic Chips -- For Garnish
Toasted Garlic Chips:
1 cup pure olive oil
8 cloves garlic -- peeled and sliced thin
For oven-roasted tomatoes: Preheat the oven to 200°F.
Place the tomatoes cut-side-up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
For soup: Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onion until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic, and roasted tomatoes and reduce by one-quarter.
Puree the mixture in a food processor and pour into a large pot (or cook in a pot and puree with a hand-blender).
Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Then add the bread, reheat over medium heat, and pour into a large serving bowl.
Garnish with garlic chips, if desired.
For garlic chips: In a medium skillet over medium heat, heat the oil until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels. The chips may be kept at room temperature up to 1 day. Strain the garlic oil through a fine sieve and store in a squeeze bottle. The oil may be refrigerated up to 2 days. Use at room temperature.