Recipe - Roasted Red And Yellow Tomato Soup

3 pound Red plum tomatoes
3 lg Garlic cloves; unpeeled
1 tablespoon Unsalted butter
3 tablespoon Finely chopped shallots
One half teaspoon Dried oregano
1 One half cup Lowsalt chicken broth
Salt and pepper
One fourth cup Heavy cream
Fresh lemon juice

Spread 3 pounds red plum tomatoes skin side down in one layer in 2
jellyroll pans. Add 3 unpeeled large garlic cloves to both pans. Bake the
tomatoes and garlic for 45 minutes in a 350 degree oven or until the
tomatoes are soft and their skin is dark brown. In a heavy saucepan melt 1
tbsp unsalted butter. Add 3 tbsp finely chopped shallots, One half tsp dried
oregano, crumbled, and salt and pepper, and cook over moderately low heat.
Stir until the shallots are soft. Then add the tomatoes, garlic (skins
discarded) and 1One half cups lowsalt chicken broth. Cover and simmer for 15
minutes.

Pour reduced soup into blender and puree until very smooth. Puree it in
batches. Run the pureed soup through a fine sieve over into a pan. Whisk in
One fourth cup heavy cream, fresh lemon juice, salt, and pepper to taste.

This soup maybe made one day in advance. Keep covered and chilled, reheat
to serve. Yellow tomato soup is made exactly the same way as the red tomato
soup. The two soups can be combined and swirled together: pour about one
half cup of each soup into each bowl from opposite sides. Sara likes to
garnish with Serrano cream and fresh herbs.

Serrano Cream : In a blender combine: three fresh Serrano or Jalapeno
chilies, seeded and chopped; garlic paste (1 large clove, minced and mashed
to a paste, and half a teaspoon salt); and One half cup creme fraiche or sour
cream. Blend together. Do not overblend or the cream will curdle. Force
through a fine sieve over a bowl. May be made a day in advance, but keep
refrigerated and bring to room temperature before serving.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98

NOTES : A soup as beautiful as it is delicious. Sara Moulton of Gourmet
Magazine shared this recipe with GMA viewers.

Recipe by: Gourmet Magazine

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998