Cream Of Fresh Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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One of my favorite homemade tomato soups.. Again from McCalls 1970... but a keeper... First cream of tomato soup I learned to make that did not come out of a can! Ingredients:
1 veal or beef knuckle... about 3 pounds |
1/4 cup butter |
1/2 cup onion chopped |
1/3 cup chopped pared carrot |
2 cans chicken broth (13 3/4 oz size) |
2 leeks sliced |
1 stalk celery sliced |
4 juicy red ripe tomatoes quartered (1 1/2 pounds) |
1 can tomato puree (16 oz size) |
4-6 parsley sprigs |
2 teaspoons ssalt |
10 whole black pepper corns |
1 tablespoon sugar |
1/2 cup light cream |
1 tablespoon butter |
Directions:
1. Wipe knuckle with damp paper towels
2. brown in 1/4 cup hot butter in a 6 quart dutch oven or kettle.. about 15 minutes or until browned well, lift out, set aside.
3. To drippings add onions and carrots, saute stirring about 5 minutes, or until onion is tender.
4. Add chicken broth, leeks, celery, tomatoes, tomato pruee, parsley, black peppers and sugar, Mix well.
5. Bring to boiling, add knuckle, reduce heat and simmer 2 1/2 hours or until meat is tender.
6. Last 1/2 hour skim foam from surface.
7. Remove knuckle
8. Line strainer with cheesecloth doubled.
9. Strain soup, pressing mixture through cloth with wooden spoon.
10. Return soup to kettle
11. Add cream and butter
12. Stir over LOW heat until hot..
13. Serve with sliced meat or save it for a diffrent dish...
14. I add the marrow from the bone into the soup.
15. Serve with additional parsley sprinkled on top!
16. This makes about 1 1/2 quarts..
17. Very good .... Enjoy!
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