*  Exported from  MasterCook  *
 
                               Triple Tomato
 
 Recipe By     : Sally Nirenberg: Recipes from the Night Kitchen 1991
 Serving Size  : 6    Preparation Time :2:00
 Categories    : Soup                     Tomato
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    unsalted butter
    1      large         Spanish onion -- coarsely chopped
    1      clove         pressed garlic
    1      stalk         celery -- peeled and sliced
      1/2  teaspoon      curry powder
   28      ounces        plum tomatoes -- canned chopped
    4      cups          chicken stock -- or vegetable
    1      teaspoon      dried basil
      1/4  teaspoon      brown sugar
    5                    sun-dried tomatoes
   10                    cherry tomatoes
 
 Directions:
 1. Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add o
 nion, garlic, celery, and curry powder and cook, covered, until vegetables are 
 tender, about 20 minutes.
 
 2. Add plum tomatoes and their juice, stock, basil, and brown sugar and bring t
 o a boil. Reduce heat to low and cook, partially covered, for 1-1/2 hours.
 
 3. Remove solids and place in a food processor or blender with sun-dried tomato
 es. Process until completely smooth, gradually adding remaining broth.
 
 4. Slice cherry tomatoes and float a few slices on top of each serving.
 
 VARIATIONS:
 
   Omit the sun-dried tomatoes, in which case you've made Double Tomato Soup.
   Cream of Triple Tomato: Decrease the chicken stock by 1/2 cup and add 1/2 cup
  heavy cream or sour cream just prior to serving. For a lower calorie and fat v
 ersion use l/2 cup buttermilk or nonfat yogurt.
   Omit basil and curry and replace with l/4 cup chopped dill.
 
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 NOTES : 6-7 cups “This soup is for (young) Marc, who always complained that my 
 soups had too much 'green stuff'” in them.  He wanted something that tasted gre
 at but had the familiarity of Campbells."