• 5/5 Nat Chipotle Day - 2

    From Dave Drum@1:18/200 to All on Sat May 4 17:40:15 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Tomato Soup w/Chipotle
    Categories: Soups, Vegetables, Chilies, Poultry, Herbs
    Yield: 5 Servings

    3 lb Fresh tomatoes; cored, and
    - halved *
    1 lg Sweet onion; peeled,
    - quartered lengthwise
    5 cl Garlic; left in the skins
    1 lg Red bell pepper; cored and
    - halved
    Olive oil
    Salt
    2 Chipotle in adobo; rough
    - chopped (more to taste)
    2 c Chicken stock

    MMMMM--------------------------GARNISH-------------------------------
    Sliced fresh basil
    +=OR=+
    Chopped fresh cilantro
    Dairy sour cream

    Preheat oven to 400ºF/205ºC. Coat the bottom of a rimmed
    baking pan or baking sheet with olive oil. Arrange the
    tomatoes and red pepper cut side down on the sheet. Place
    the garlic cloves and onion on the baking sheet. Paint
    olive oil over the vegetables. Sprinkle salt over the
    tomatoes, peppers, garlic, and onions, and bake in the
    oven 45 minutes, or until the skins of the tomatoes and
    peppers start to blacken.

    Remove the baking sheet from the oven and allow it to cool
    for 10 minutes. Pick the tomato and red pepper skins off
    the tomatoes and peppers and discard. Peel the skins off
    the garlic and discard. Reserve the baking sheet. Put the
    roasted tomatoes, onions, peeled garlic, roasted peppers,
    and chipotle into a food processor or blender. Add any of
    the tomato liquid that may be left in the baking pan.

    Scrape up any browned bits on the pan (not blackened bits)
    and add those to the food processor bowl as well. Pulse
    until you have a rough purée, about 60 seconds.

    Pour the purée into a medium pot. Add 2 cups of stock.
    Heat the soup to a simmer. Add salt to taste.

    Garnish with a dollop of sour cream that has been lightly
    thinned with water, and freshly sliced basil or chopped
    cilantro.

    Yield: Serves 4-6.

    * We used regular garden tomatoes for this recipe. If you
    use plum or Roma tomatoes, which are denser, you might
    need to add a little more stock. You can roast the
    tomatoes either cut side down or cut side up. We roast our
    cut side down because you can then easily lift the skins
    off of the tomatoes and peppers after they've charred a
    bit. Regarding the chipotle chilies. They pack a punch, so
    start with one puréed into the soup. If you still want
    more heat, add another.

    UDD Note: I scored a nice bundle of end-of-season
    tomatoes from my favourite farmstand, Parson's Produce. I
    couldn't possibly eat that many salads and hamburgers
    before they "went off". So, I made this soup - a double
    batch. For the stock I used Minor's/GFS Chicken Base
    double strength. Worked out very well. Ate some of this
    fresh and froze the rest in two bowl batches. Oh, yeah,
    following the suggestion in the recipe - I "kicked it up
    a notch (or two)".

    From: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)