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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

BLACK TIE TOMATO SOUP Recipe

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This recipe for BLACK TIE TOMATO SOUP is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs. unflavored gelatin
1/4 cup cold water
1 3/4 pounds tomatoes, peeled and seeded (canned is what I use)
1 tsp sugar
salt and freshly ground pepper to taste
2 large cloves garlic, minced
4 slices bacon
5 Tbs butter at room temperature
1/8 tsp thyme
pinch of basil
1/4 pound fresh mushrooms, sliced
1/4 cup gin
1/2 cup heavy cream
minced parsley and sliced mushrooms for garnish
Directions:
Directions:
In a small pan, put gelatin in water and let stand until softened. Place over low heat, stir 3 minutes and set aside. Puree tomatoes in blender or food processor until smooth. Add sugar, salt, pepper, and half of minced garlic. Blend in softened gelatin, mix well, and set aside. Saute bacon until crisp, drain well,and crumble. In a small bowl, whip butter; add bacon, remaining garlic, thyme and basil and blend thoroughly. Place bacon mixture in large frying pan and melt over medium-high heat. Add mushrooms and saute lightly. Warm gin in small pan, add to mushrooms, and ignite. Reduce heat and add tomato mixture, stirring until blended. Pour in cream; simmer gently 20 minutes. Garnish with parsley, thin-sliced mushrooms.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This was a favorite at The Lodge.

 

 

 

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