Recipe - Chilled Yellow Tomato Soup Black Olive Cream

SOUP
5 tablespoon Unsalted butter
2 lg Leeks; (white part only);
wellcleaned and cho
(about 3 cups)
1 tablespoon Fresh thyme; finely minced
1 teaspoon dried
2 Bay leaves
2 pound Plum tomatoes; preferably
Yellow; trimmed; chunked
3 One half cup Chicken stock; =OR= canned
broth
2 teaspoon Sugar
1 tablespoon Salt
1 teaspoon Fresh ground black pepper

BLACK OLIVE CREAM
1/3 cup Black olive puree
(Olivada); =OR= tapanade
One fourth cup Whipping cream
2 Red plum tomatoes; trimmed
And minced ; for garnish

FOR THE SOUP: In a 4quart nonreactive pot over low heat, melt the butter.
Add the leeks, thyme and bay leaves; cook, covered, for 20 minutes,
stirring once or twice. Stir in the tomatoes, stock, sugar, salt and
pepper. Bring to a simmer, then cook, uncovered, stirring once or twice,
for 25 minutes, until the tomatoes are very tender and the soup has
thickened. Cool slightly, remove the bay leaves, and force the soup through
the medium blade of a food mill (or puree in a food processor). Transfer to
a bowl, cover and refrigerate until cold, at least 5 hours. The soup can be
prepared to this point up to 2 days ahead. FOR THE BLACK OLIVE CREAM: In a
small bowl whisk together the black olive puree and the cream. TO ASSEMBLE:
Taste the soup and adjust the seasoning. Ladle into chilled bowls and
drizzle the puree over each serving. Sprinkle with minced red tomatoes if
desired and serve immediately. From "Cooking for the Weekend" by Michael
McLaughlin. From the Chicago Tribune 7/1/93.
Posted to EATL Digest 10 Sep 96

Date: Wed, 11 Sep 1996 03:45:57 0500

From: LD Goss ldgoss@METRONET.COM