SAVORY SOUP, FISH AND POTATOES COLD TOMATO SOUP
Provided by Jacques Pepin
Categories easy, weekday, soups and stews, appetizer
Time 15m
Yield About 6 servings
Number Of Ingredients 9
Steps:
- Place the garlic in the bowl of a food processor, and process it for a few seconds. Add the tomatoes, and process the mixture for 30 to 45 seconds, until pureed.
- For a smooth soup, push the pureed tomatoes and garlic through a food mill, or press the mixture with the back of a spoon through a conventional strainer.
- Add the salt, pepper, Tabasco, oil, vinegar and water to the pureed mixture, and stir to mix well. Refrigerate until serving time.
- Spoon into bowls, and serve with basil sprinkled on top.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 402 milligrams, Sugar 5 grams
FISH AND TOMATO SOUP
Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
- Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
- Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.
Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1300 mg
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