HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY
I saw this prepared on Food Network today and thought I'd post it to try later. Looks yummy for a cold winter evening! (If you can't find creme fraiche locally, mix 1/3 cup of heavy cream with 1/3 cup of sour creme and allow it to come to room temperature) ***I froze the tomato soup, and when I pulled it out of the freezer, I didn't have have the ingredients to make the cream sauce. Instead I chopped some rosemary, zested some lemon, crumbled some bacon, and drizzled a few tablespoons of heavy cream into each bowl. Just as scrumptious!
Provided by Cook4_6
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.
- Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
- Puree the soup in a blender in batches, being careful to remove and discard the bay leaf.
- Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
- In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche.
- To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche.
- Serve immediately.
Nutrition Facts : Calories 397.6, Fat 22.9, SaturatedFat 13.4, Cholesterol 69.6, Sodium 1661, Carbohydrate 38.1, Fiber 10.9, Sugar 5.2, Protein 14.1
CHICKEN STEW WITH LEMON AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.
- Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.
- Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.
- Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.
HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
- Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
- In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.
HEARTY TOMATO SOUP
Learn how to prepare this hearty and easy Tomato soup. This traditional tomato soup is, by far, one of the easiest and most rewarding soup recipes out there. The Soup has a delicate consistency and it is a great addition to a healthy living Add parsley for an extraordinary flavor! Learn more about our recipes at onthecuttingfloor.com
Provided by Daniela G.
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each tomato into four pieces.
- Slice the onion thinly.
- Add margarine to a medium size saucepan and let it melt at medium heat.
- After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
- Sprinkle salt and pepper to taste.
- When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
- Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
- Let it boiled and reduce the heat to simmer for 15 minutes.
- Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
- Pour the soup again to your sauce pan and add the cheese.
- If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.
HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY
I made this for an après-ski menu on Everyday Italian. It is quite hearty and the beans give it nice body without making it too thick. The whipped cream garnish is beautiful and becomes even more fragrant as it slowly melts into the soup.
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon of the rosemary, and the red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
- Purée the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to the soup pot and keep warm over low heat. Season with salt and pepper.
- In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining tea spoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately.
TOMATO SOUP WITH LEMON-ROSEMARY CREAM
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.
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