Le Tourin Gascon a la Tomate (Tomato Soup Gascon-Style)
- Total Time
- About 1 hour 30 minutes
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Ingredients
- 5 to 6red but firm, ripe tomatoes, about 2¼ pounds
- 2large onions, about ¾ pound
- 1tablespoon olive oil
- 8cloves garlic, peeled and cut lengthwise into slivers, about ¼ cup
- 3sprigs fresh parsley
- ¼teaspoon thyme
- 1bay leaf
- Salt to taste if desired
- Freshly ground pepper to taste
- 5cups boiling water
- 3tablespoons Armagnac
- Toast croutons
Nutritional analysis per serving (4 servings)
129 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 1332 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away and discard tomato cores. Cut tomatoes into large cubes. There should be about 5½ cups.
- Step 2
Peel onions and cut into thin slices. There should be about 4 cups.
- Step 3
Heat oil in kettle and add onions and garlic. Cook, stirring often, until onion rings are wilted. Continue cooking over low heat until very tender but not brown, about 10 to 15 minutes. When they start to stick and brown on bottom, add tomatoes and stir.
- Step 4
Meanwhile, tie parsley, thyme and bay leaf into a bundle. Add to tomatoes along with salt and pepper. Add water, bring to the boil and cover. Cook, stirring often from the bottom, about 45 minutes.
- Step 5
Remove from heat and put mixture through a food mill, pressing to extract as much liquid as possible from the solids. Press as much of the solids as possible through the food mill. Heat the Armagnac in a small skillet and pour it into the soup.
Private Notes