Union House Restaurant Cream of Sun-Dried Tomato Soup with Wild Rice
Ingredients:
- 1/2 cup salad oil
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 1 large onion, chopped
- 1 clove garlic, crushed
- 3/4 cup flour
- 4 cups beef or chicken stock
- 1 (28 oz.) can tomatoes or 2 pound fresh plum tomatoes
- 1/2 (29 oz.) can tomato puree
- 1 tsp cracked or ground black pepper
- 1 tsp dried thyme or 1 tablespoon fresh
- 1 tsp dried oregano or 1 tablespoon fresh
- 1 to 2 cups whipping cream
- 2 to 4 oz sun-dried tomatoes, julienned
- 1 to 2 cups wild rice, cooked (about 1/2 cup uncooked)
- Chopped smoked bacon (optional)
Preparation:
In 5-quart heavy soup pot, heat oil. Add carrot, celery, onion and garlic and cook, stirring frequently, until they become brighter in color and begin to release their juices, 8 to 10 minutes. Add flour, stir and blend well. Cook 3 to 4 minutes.
Add stock, tomatoes and puree, pepper and herbs and simmer about 1 hour.
Remove from heat and refrigerate until completely chilled. (Soup can be made a day ahead up to this point.)
When ready to serve: Pureé soup in small batches in food processor or blender. Return to soup pot, add cream and sun-dried tomatoes and reheat until almost boiling, stirring frequently. Stir in wild rice. Garnish soup with bacon, if desired.
Makes: 10 to 12Source:
Submitted by: Recipe Group Member
Date:
