Tuesday, November 30, 2010

Cream of Tomato and Cheddar Soup

Another warm recipe from The Red Lion Inn. If you double click on the image, it informs you that:
"This is the official soup of the Red Lion Inn Golf Tournament!!"


Cream of Tomato and Cheddar Soup

1 sm onion, chopped
4 stalks celery, leaves removed
3 carrots, peeled
2 lbs Italian plum tomatoes
3 tsp pickling spice tied in cheesecloth bag
4 TB extra virgin olive oil
1 tsp Worcestershire Sauce
1/4 ts Tabasco
2 Qts Veal Stock
3/4 lb Cheddar Cheese, shredded
5 oz butter
5 oz flour
8 oz butter
1 cup heavy cream
S&P to taste

-Chop the onions, celery and carrots finely. Saute in olive oil.
-Add tomatoes, bag of spices, sauces, and simmer for 1 hr. Stir often.
-Remove spice bag and puree mixture until smooth.
-Simmer mixture with the spice bag and the veal stock. Bring to boil and simmer until reduced by 1/4.
-Heat 5 oz butter and flour until stirred together into a roux.
-Beat roux into soup. Gradually add Cheddar Cheese, remaining butter, cream, and s&p.

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