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Tomato Bouillon

21st.Century.Chef's picture
Ingredients
  Canned tomatoes 3 Pound (3 Cans, 1 Pound Each)
  Turnips 1 Cup (16 tbs), chopped
  Onion 1 Cup (16 tbs), chopped
  Carrots 2 , chopped
  Green bell pepper 1⁄2 , chopped
  Fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Peppercorns 4
  Port 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Fresh parsley 6 Tablespoon, chopped
Directions

In a soup pot place tomatoes with liquid; break apart with fork.
Add turnips, onion, carrots, green pepper, thyme, sugar, salt and peppercorns.
Cover tightly.
Bring to a boil over medium-high heat; reduce heat.
Simmer for 1 hour, stirring 1 or 2 times.
Cool.
Into a sieve pour hot vegetable mixture.
Press through sieve into a saucepan.
Add wine and lemon juice.
Bring to a boil; reduce heat.
Simmer for 5 minutes.
Into soup bowls, ladle soup.
Garnish each serving with 1 tablespoon parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
5 Minutes

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