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Categories:
extra-virgin olive oil sweet onion garlic salt ground cumin tomatoes chicken stock sugar freshly ground pepper flat leaf parsley celery
Viewed: 100 - Published at: 8 years agoIngredients
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 cup finely chopped sweet onion, such as Vidalia
- 4 large garlic cloves, smashed
- Sea salt
- 1 1/2 teaspoons ground cumin
- 7 pounds tomatoes, cored and coarsely chopped
- 2 cups chicken stock or canned low-sodium broth
- Pinch of sugar
- Freshly ground pepper
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/4 cup coarsely chopped lovage or celery leaves, plus whole leaves for garnish
Method
- Heat 1/3 cup of the olive oil in a soup pot.
- Add the onion, garlic and a large pinch of salt and cook over low heat, stirring occasionally, until the onion is softened, about 5 minutes.
- Stir in the cumin and cook until fragrant, about 1 minute.
- Add the tomatoes and bring to a boil.
- Cook over moderate heat, stirring occasionally, until the tomatoes are soupy, about 20 minutes.
- Pass the soup through a food mill or fine sieve, pressing hard on the solids.
- Return the soup to the pot.
- Add the chicken stock and sugar and season with salt and pepper.
- Simmer over moderate heat until reduced to 10 cups, about 25 minutes.
- Stir in the parsley and chopped lovage.
- Ladle the soup into shallow bowls, garnish with the lovage leaves and drizzle with olive oil.
- Serve hot.
