Heirloom Tomato Soup:
What's Coookin'
Aired on Superstation WGN
Saturday, October 1, 2005
Show 225
Creative chef John State at the California Grill in Walt Disney World's Contemporary Resort in Lake Buena Vista, Florida, simmers a tasty heirloom tomato soup with onions and fennel.
Like garlic and leeks, onions belong to the allium vegetable family. Allium vegetables lower LDL bad cholesterol and raise good cholesterol. Eating an allium vegetable just two times a week reduces the risk of prostate and colon cancer.
Native to South America, tomatoes are a superb source of vitamin A and C and contain lycopene, a carotenoid that helps prevent cancer.
John adds fresh basil and thyme and a dollop of crème fresh to this delightful twist on a time-honored classic that is perfect served with grilled cheese!
Heirloom tomato soup
(Serves 8)
Ingredients:
1 cup tomato scraps and fresh tomato juice, strained
1/16 cup white balsamic vinegar
1½ cups leeks, white only, washed in cold water and drained, cut into medium dice
2 cups onion (Spanish or Vidalia) cut into medium dice
4 Tablespoons sliced garlic
1½ Tablespoons fresh thyme
¼ cup fennel, fresh, no core or tough outer leaves, cut into medium dice
2 Tablespoons olive oil
5 pounds heirloom tomatoes, cored, roughly chopped
½ oz. basil leaves
Preparation:
Heat olive oil in a heavy-bottomed stock pot. When oil is hot, add leeks, onions and fennel. Cook until soft, stirring with a wooden spoon.
Add garlic and thyme, continuing to cook until soft but not brown. Season with salt and pepper. Add vinegar and scrape to loosen the bits of food or sediment on the bottom of the pan.
Add tomatoes and cook until soft. Add stock if necessary. Add basil and adjust seasonings to taste. Puree briefly in blender and strain with medium stainless steel strainer.
To serve, garnish the soup with crème fraîche or sour cream and little grilled cheese sandwiches.