Cream Tomato And Horseradish Soup Food

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

COLD TOMATO AND SOUR CREAM SOUP

Steps:

• Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
• Chill soup until cold, about 1 hour.
• Ladle soup into bowls and top with dollops of sour cream.

CREAM, TOMATO AND HORSERADISH SOUP

Steps:

• Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened. Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, stock and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
• Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

CREAM, TOMATO, AND HORSERADISH SOUP

Steps:

• Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened and golden. Add the garlic and cook for a few more minutes. Add the tomatoes with the sugar, stock and good pinch of salt and ground black pepper. Bring to a boil and cook for 15 minutes then blend in the blender (or a food processor if yours can handle a lot of liquid, mine can't). Return to saucepan, stir in horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

CREAM OF TOMATO AND HORSERADISH SOUP

Steps:

• Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
• Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
• Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

TOMATO AND HORSERADISH SAUCE

Steps:

• Heat the olive oil in a small saucepan. Add the onions and garlic. Cook, stirring, until wilted, and then add the vinegar and bay leaf, if used. Cook until the vinegar is reduced to half.
• Add the tomatoes, tomato paste, salt and pepper. Cook, stirring often, about 5 minutes. Add the basil, if bay leaf is not used, and the horseradish and swirl in the butter. Remove the bay leaf, if used, and serve.

TOMATO AND HORSERADISH SAUCE

Steps:

• Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
• Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

CREAMY TOMATO AND CREAM CHEESE SOUP

Steps:

• Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
• In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
• Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
• Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

HORSERADISH SOUP

Steps:

• For croutons: heat oven to 325°F.
• Put bread on a baking sheet and and bake in oven for 10 minutes turning once.
• Meanwhile, in a small sauce pan over low heat combine the oil and paprika.
• Simmer for 5 minutes to blend flavors.
• Combine the oil mixture and bread in a bowl and toss to coat.
• Place bread back on baking sheet and bake for another 10 minutes or until crisp.
• For soup: heat butter in a heavy saucepan or stockpot until melted.
• Add shallots and bread crumbs.
• Cook shallots until softened about 1 minute, don't brown the bread crumbs.
• Add broth, potatoes and horseradish and bring to a boil.
• Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
• Place soup in blender or food processor and process till smooth.
• Return soup to stockpot and season with salt and pepper.
• In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
• Return soup to a simmer and ladle into bowls garnishing with the croutons.

TOMATO-HORSERADISH SAUCE

Steps:

• Melt buter in large skillet over medium-high heat.
• Add onions and cook, stirring until it begins to soften, 2-3 minutes.
• Add garlic and cook until golden, about 3 minutes.
• Add tomatoes, bay leaf and horseradish.
• Stir, reduce heat to medium-low and cook until tomatoes are tender, about 20 minutes.
• Add salt, cayenne and thyme.
• Ladle into hot canning jars.
• Seal and place in hot bath for 15-20 minutes.