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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Last night I ate at Sia's in Duluth, Georgia, writes Debra Mager of Norcross, Georgia. The first thing I did this morning was sit down to write this request for their recipe for yellow tomato soup with chipotle chilies and bacon. It was terrific—the yellow tomatoes made such a nice change. Ingredients:
1 large onion, chopped (about 2 1/2 cups) |
6 bacon slices (about 5 ounces), chopped |
5 cups chopped yellow tomatoes (about 2 pounds) |
2 garlic cloves, minced |
1/2 cup dry sherry |
1/2 cup dry white wine |
4 cups chicken stock or canned low-salt chicken broth |
2 teaspoons minced canned chipotle chilies |
1 tablespoon fresh chopped oregano leaves |
1/2 cup whipping cream |
Directions:
1. Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.
2. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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