* Exported from MasterCook *
Winter Tomato Garlic Macaroni Soup
Recipe By : "Jessica Litman"
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic bulbs
2 large yellow onions
2 leeks -- white part only
4 tablespoons olive oil -- butter, or
butter/oi
26 ounce tomatoes -- chopped, or 1 can
pl
1 dried ancho peppers -- optional
1 quart Tomato Broth -- see note
1 quart chicken broth
-- or vegetable broth o
6 cups water
rosemary
basil
parsley
sea salt
pepper
8 ounce macaroni
parmesan cheese -- optional
Separate the garlic bulbs into cloves and peel. Divide
garlic cloves intothree piles. Mince onions with one third
of the garlic cloves (I use afood processor). Heat oil or
butter in large (6 quart or more) pot andsaute onion and
garlic until soft but not brown. Slice leeks thinly
withanother third of the garlic cloves (I use the food
processor again, with a#2 slicing disk, but any slicing
disk works fine, as does a knife), andadd to the pot.
Saute until soft. Remove the stem and seeds from theancho
peppers. Add the tomatoes, broths and water to the pot;
then addthe herbs and ancho peppers. (I always have
cheesecloth around, so Iusually chop up the fresh herbs and
put them with the dried ancho pepperin a piece of
cheesecloth that I tie up like a bag; this makes it easy
tofish the herbs and ancho out at the end, which makes the
soup prettier.)Bring to a boil, cover the pot, lower the
heat and simmer for two hoursuntil the onion and leek have
pretty well melted into the soup. Iffishing the herbs and
ancho pepper out of the soup isn't too messy, do itnow.
Slice the reserved garlic very very thinly, and add to the
soup pot.
Add water if it has gotten too thick. Simmer covered, for
30 minutes. Ifyou are going to save the soup and serve it
tomorrow, stop here, cool andrefrigerate it. Otherwise,
keep going. 10 minutes before serving,uncover the pot,
taste the soup, season with salt and pepper and bring toa
rolling boil. Add the macaroni, and cook for a couple
minutes less thanyou usually would, because you aren't
going to drain it. Or, cook themacaroni separately and add
it just before you ladle the soup into bowls.
Grate a little parmesan cheese over the top, if you like.
---------------NOTE: Tomato broth: -- I use a recipe
adapted from one of MollyO'Neill's Sunday New York Times
Magazine columns: for one quart of tomatobroth, chop four
pounds or more or fresh or canned plum tomatoes (or use
4lbs of Pomi tomatoes in the box, which come already
chopped), and put in a4 quart pot with 1 teaspoon sea salt,
1 Tablespoon chopped fresh basil, 1Tablespoon chopped fresh
parsley, and 1 Tablespoon chopped fresh rosemary.
Bring just to a boil, stirring, and then strain immediately
through a finemesh strainer (stirring the mixture from time
to time with a wire whiskwill help it get through the
strainer.)
=============== Reply 89 of Note 1 =================
Board: FOOD BB
Topic: FOOD SOFTWARE
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