Winter Tomato Garlic Macaroni Soup
"Jessica Litman" <[email hidden]> Serving Size : 1
Preparation Time :0:00 Categories : Soups & Stews
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 into three piles. Mince onions with one third
of the garlic cloves (I use a food processor). Heat oil or
butter in large (6 quart or more) pot and saute onion and
garlic until soft but not brown. Slice leeks thinly with
another 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), and
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 two 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 and pepper and
bring to a rolling boil. Add the macaroni, and cook for a
couple 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. ---------------
NOTE: Tomato broth:, I use a recipe adapted from one of
Molly O'Neill's Sunday New York Times Magazine
columns: for one quart of tomato broth, chop four
pounds or more or fresh or canned plum tomatoes (or
use 4 lbs of Pomi tomatoes in the box, which come
already chopped), and put in a 4 quart pot with 1
teaspoon sea salt, 1 Tablespoon chopped fresh basil, 1
Tablespoon chopped fresh parsley, and 1 Tablespoon
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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