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Cream of Tomato Soup
2 -(28- ounce) Cans whole tomatoes packed in juice, drained, 3 cups juice reserved 1 1/2 - Tablespoons Dark brown sugar 4- Tablespoons unsalted butter 4 - large shallots 1 - Tablespoon tomato paste Pinch all spice 2 - Tablespoons all-purpose flour 1 3/4 - cups chicken stock 1/2 cup heavy cream Salt and Pepper
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil. Seed and spread the tomatoes in a single layer on the foil. Sprinkle evenly ith the brown sugar. Bake until all the liquid has evaporated and the tomatoes begin to color, about 30 min. Let tomatoes cool slightly, then peel tham off the foil; transfer to a small bowl and set aside.
2. Heat butter over med heat in a large sauce pan until foaming. Add shallots, tomato paste, and allspice. Reduce heat to low, cover and cook, stirring occasionally, until the shallots are soft. Add the flour and cook. Whisking constantly add the cold chicken stock: Stir in the reserved tomato juice and the roasted tomatoes. Bring to a boil. Reduce the heat to low and simmer for 10 min.
3. Pour the mixture through a strainer and into a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; add one cup strained liquid and pureer until smooth. Place the pureed mixture and remaining strained liquid in the sauce pan. Add cream over low heat until hot about 3 min. Season with salt and pepper.