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Receta Chilled Yellow Tomato Soup, Black Olive Cream
by Global Cookbook

Chilled Yellow Tomato Soup, Black Olive Cream
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Ingredientes

  • 5 Tbsp. Unsalted butter
  • 2 lrg Leeks, (white part only), well-cleaned and cho (about 3 c.)
  • 1 Tbsp. Fresh thyme, finely chopped
  • 1 tsp dry
  • 2 x Bay leaves
  • 2 lb Plum tomatoes, preferably Yellow, trimmed, chunked
  • 3 1/2 c. Chicken stock, =Or possibly=- canned broth
  • 2 tsp Sugar
  • 1 Tbsp. Salt
  • 1 tsp Fresh grnd black pepper
  • 1/3 c. Black olive puree (Olivada), =Or possibly=- tapanade
  • 1/4 c. Whipping cream
  • 2 x Red plum tomatoes, trimmed And diced, for garnish

Direcciones

  1. FOR THE SOUP: In a 4-qt non-reactive pot over low heat, heat the butter.
  2. Add in the leeks, thyme and bay leaves; cook, covered, for 20 min, stirring once or possibly twice. Stir in the tomatoes, stock, sugar, salt and pepper. Bring to a simmer, then cook, uncovered, stirring once or possibly twice, for 25 min, till the tomatoes are very tender and the soup has thickened. Cold slightly, remove the bay leaves, and force the soup through the medium blade of a food mill (or possibly puree in a food processor). Transfer to a bowl, cover and chill till cool, at least 5 hrs. The soup can be prepared to this point up to 2 days ahead. FOR THE BLACK OLIVE CREAM: In a small bowl whisk together the black olive puree and the cream. TO ASSEMBLE: Taste the soup and adjust the seasoning. Ladle into chilled bowls and drizzle the puree over each serving. Sprinkle with diced red tomatoes if you like and serve immediately.