* Exported from MasterCook *

Winter Tomato Garlic Macaroni Soup

Recipe By : "Jessica Litman" <p01046@psilink.com>
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Garlic bulbs
2 lg Yellow onions
2 Leeks -- white part only
4 tb Olive oil, butter, or mixture
26 oz Tomatoes -- chopped
1 Dried ancho peppers (optional)
1 qt Tomato broth -- see note
1 qt Chicken or vegetable broth
6 c Water
Rosemary
Basil
Parsley
Sea salt
Pepper
8 oz Macaroni
Parmesan cheese (optional)

Separate the garlic bulbs into cloves and peel. Divide garlic cloves
into 3 piles. Mince onions with 1/3rd of the garlic cloves. I use a
food processor. Heat oil or butter in 6 qt or larger pot and saute
onion and garlic until soft but not brown. Slice leeks thinly with
another 1/3rd of the garlic cloves. I use the food processor again,
with a #2 slicing disk, but any slicing disk works fine, as does a
knife. Add to the pot. Saute until soft. Remove the stem and seeds
from the ancho peppers. Add the tomatoes, broths, and water to the
pot; then add the herbs and ancho peppers. I always have cheesecloth
around, so I usually chop up the fresh herbs and put them with the
dried ancho pepper in a piece of cheesecloth that I tie up like a
bag; this makes it easy to fish the herbs and ancho out at the end,
which makes the soup prettier. Bring to a boil, cover the pot, lower
the heat and simmer for 2 hours until the onion and leek have pretty
well melted into the soup.

If fishing the herbs and ancho pepper out of the soup isn't too
messy, do it now. Slice the reserved garlic very very thinly, and add
to the soup pot. Add water if it has gotten too thick. Simmer
covered, for 30 minutes.

If you are going to save the soup and serve it tomorrow, stop here,
cool and refrigerate it. Otherwise, keep going.

10 minutes before serving, uncover the pot, taste the soup, season
with salt & pepper and bring to a rolling boil. Add the macaroni, and
cook for 2 minutes less than you usually would, because you aren't
going to drain it. Or, cook the macaroni separately and add it just
before you ladle the soup into bowls.

Grate a little parmesan cheese over the top, if you like.

Tomato Broth:

I use a recipe adapted from one of Molly O'Neill's Sunday New York
Times Magazine columns:

For 1 qt tomato broth, chop 4 lb or more or fresh or canned plum
tomatoes, or use 4 lb Pomi tomatoes in the box, which come already
chopped. Put in a 4 qt pot with 1 ts sea salt, 1 tb chopped fresh
basil, 1 tb chopped fresh parsley, and 1 tb chopped fresh rosemary.
Bring just to a boil, stirring, and then strain immediately through a
fine mesh strainer. Stirring the mixture from time to time with a
wire whisk will help it get through the strainer.


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