Some tomato soups are light. This is hearty. To serve 6:
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 2 1/4 pounds tomatoes
- 3 potatoes
- An onion
- A rib celery
- A bunch of parsley (enough to yield 2-3 tablespoons, minced)
- A few leaves basil
- Salt & pepper
- 1 cup whole milk
- Croutons
- 5 tablespoons grated Parmigiano
Preparation:
Wash and chop the tomatoes, and peel and chop the potatoes, onion, and celery. Mince the parsley. Put everything in a pot with the basil, season with salt and pepper, and simmer for an hour over a moderate flame. When the tomato is done, put everything through a food mill. Mix the milk into the purée, bring the mixture to a boil, and distribute it in the soup bowls, dotting each with croutons to taste and dusting them with the cheese.
A wine? I'd go with a crisp white, along the lines of a Pinot Bianco from Friuli Venezia Giulia or the Oltrepo Pavese.
A wine? I'd go with a crisp white, along the lines of a Pinot Bianco from Friuli Venezia Giulia or the Oltrepo Pavese.
