Potato and Tomato Soup
By Yankee Magazine|Sep 17 2007|
An end-of-the-garden soup for an Indian summer day.
Yield
Serves 4-6
Ingredients
4 tomatoes, peeled, seeded, and chopped
1/4 cup tomato juice
1/4 cup chopped basil
3 carrots, peeled and chopped
3 potatoes, peeled and chopped
3 cups chicken stock
1 onion, peeled and chopped
1 clove garlic, minced
1 cup cream
Salt and pepper to taste
Tomato slices
Instructions
Combine tomatoes, tomato juice, basil, and carrots in saucepan and simmer, covered, over low heat until carrots are tender. Press through food mill and chill. Combine potatoes, stock, onion, and garlic in separate saucepan and simmer, partially covered, 20 minutes or until potatoes are tender. Puree in food mill. Add cream and cold tomato mixture and chill. Season with salt and pepper. Garnish with thin slices of fresh tomato.
