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Fresh Tomato Soap
(Soupe Aox Tomates)
'/« cup butter or 2 tablespoons oli r oil **
3 medium onions chopped
1 stalk celery chopped
3 medium potatoes, peeled and diced
2 lbs. ripe tomatoes quartered (blanched and peeled)
3 cloves garlic
1 fistful fresh basil, chopped (reduce to 2 tsp. if you used dried basil)
1 leek, chopped (or 3 scallions)
2 carrots, chopped
salt and freshly ground pepper to taste
2 quarts beef broth (you may substitute chicken broth)
Heat butter or olive oil in a deep kettle and saute’ the onions in it until soft. Add the remaining vegetables and saute' ten minutes, stirring constantly. Add boiling broth and Simmer uncovered for one hour or less. Put through a food mill, or food processer, reheat, and season to taste with salt and pepper. Serves 6-8
Alberta Zuco of Washington also has a recipe for tomato soup. Alberta makes a Cream of Tomato Soup with fresh tomatoes, onions and potatoes. First, she sautes’ 2 medium-size onions in oil. While they’re cooking, she scalds 10-12 medium tomatoes, peels them, chops them and adds to the onions. These vegetables simmer at low heat for fifteen minutes until soft. Then, 4 medium potatoes, peeled and cubed, are added along with two cups of water. The soup simmers over low heat for half an hour. When done, it is strained or processed in a food processor. Before serving, add three tablespoons heavy cream and chopped basil, thyme, tarragon, oregano, salt and pepper or other spices to taste. This serves four.
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