Cold Spiced Tomato Soup
|Unsalted butter||1 Teaspoon|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned plum tomatoes/3 pounds fresh tomatoes||1 3⁄4 Pound (1 Can,1 Pound 12-Ounce, Imported)|
|Rich chicken stock||1 Quart|
|Chopped fresh basil/1 1/2 teaspoons dried basil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Whole black peppercorns||1⁄2 Teaspoon|
|Dried thyme||1 Pinch|
|Vegetable seasoning||To Taste|
|Chopped scallion||1 Tablespoon (For Garnish)|
Melt the butter in a 3 1/2-quart pot, preferably nonstick; add the carrot, celery, onion, and garlic, and toss over medium heat for 1 minute.
Add all the remaining ingredients except the scallion and bring to a boil, then lower the heat and simmer, uncovered, for 40 minutes.Strain the soup through a fine sieve, but do not press too hard on the vegetables or the broth will become clouded.
Cool and chill.
Pour 1 cup of soup into a small Thermos for your Briefcase Lunch and sprinkle with the chopped scallions.
Freeze the rest of the soup in convenient quantities.
Don't forget to readjust the seasonings when defrosting.