CHUNKY GARDEN TOMATO SOUP

CHUNKY GARDEN TOMATO SOUP

INGREDIENTS:

1 large onion, thinly sliced
1/3 cup finely chopped celery
3 tablespoons sliced carrots
3 tablespoons unsalted butter
8 large tomatoes, peeled, seeded, chop
8 cups chicken broth
3 tablespoons uncooked rice
1/2 teaspoon salt
thyme, to taste
freshly ground black pepper, to taste
1/3 cup finely chopped fresh parsley

DIRECTIONS:
In a saucepan, saute onion, celery and carrots in butter until
soft but not brown. Add tomatoes and a small amount of chicken
broth. Simmer 20 minutes. In a soup kettle, combine sauteed
vegetables, remaining chicken broth and rice. Season with salt,
thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with
parsley.

Yield: 8 -10 Servings

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TOMATO TIPS

PEELING: Fill a saucepan with enough water to cover tomatoes;
bring to a boil. Immerse tomatoes about 30 seconds; drain and
cool. Remove stem ends and slip off skins.

SEEDING: Cut tomatoes in half crosswise. Gently squeeze each
half, using your fingers to remove seeds. To reserve the juice
for use in dressings, sauces or soups, seed the tomato into a
strainer held over a bowl.

TOMATO EQUIVALENTS:
1 small tomato = 3 to 4 ounces
1 medium tomato = 5 to 6 ounces
1 large tomato = 7 or more ounces
1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp