* Exported from MasterCook * Winter Tomato Garlic Macaroni Soup Recipe By : "Jessica Litman" Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic bulbs 2 large yellow onions 2 leeks -- white part only 4 tablespoons olive oil -- butter, or butter/oi 26 ounce tomatoes -- chopped, or 1 can pl 1 dried ancho peppers -- optional 1 quart Tomato Broth -- see note 1 quart chicken broth -- or vegetable broth o 6 cups water rosemary basil parsley sea salt pepper 8 ounce macaroni parmesan cheese -- optional Separate the garlic bulbs into cloves and peel. Divide garlic cloves intothree piles. Mince onions with one third of the garlic cloves (I use afood processor). Heat oil or butter in large (6 quart or more) pot andsaute onion and garlic until soft but not brown. Slice leeks thinly withanother third 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), andadd to the pot. Saute until soft. Remove the stem and seeds from theancho peppers. Add the tomatoes, broths and water to the pot; then addthe herbs and ancho peppers. (I always have cheesecloth around, so Iusually chop up the fresh herbs and put them with the dried ancho pepperin a piece of cheesecloth that I tie up like a bag; this makes it easy tofish 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 two hoursuntil the onion and leek have pretty well melted into the soup. Iffishing the herbs and ancho pepper out of the soup isn't too messy, do itnow. 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. Ifyou are going to save the soup and serve it tomorrow, stop here, cool andrefrigerate it. Otherwise, keep going. 10 minutes before serving,uncover the pot, taste the soup, season with salt and pepper and bring toa rolling boil. Add the macaroni, and cook for a couple minutes less thanyou usually would, because you aren't going to drain it. Or, cook themacaroni separately and add it just before you ladle the soup into bowls. Grate a little parmesan cheese over the top, if you like. ---------------NOTE: Tomato broth: -- I use a recipe adapted from one of MollyO'Neill's Sunday New York Times Magazine columns: for one quart of tomatobroth, chop four pounds or more or fresh or canned plum tomatoes (or use 4lbs of Pomi tomatoes in the box, which come already chopped), and put in a4 quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil, 1Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh rosemary. Bring just to a boil, stirring, and then strain immediately through a finemesh strainer (stirring the mixture from time to time with a wire whiskwill help it get through the strainer.) =============== Reply 89 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE - - - - - - - - - - - - - - - - - -