MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato Parmesan Soup
 Categories: Vegetables, Chilies, Cheese, Soups
      Yield: 4 Servings
 
MMMMM----------------------------SOUP---------------------------------
      6 tb Unsalted butter
      1    Yellow onion; chopped
      5 cl Garlic; sliced
    1/2 ts Red-pepper flakes
           Salt & black pepper
     56 oz Whole peeled tomatoes
           - (2 cans)
      6 oz Parmesan rind

MMMMM----------------------PARMESAN TOASTS---------------------------
      4 sl Baguette (3/4")
      1 cl Garlic; peeled
    1/4 c  Parmesan; fine grated
 
  In a large saucepan or Dutch oven over medium heat, melt the
  butter. Once it starts bubbling, stir in the onions and sauté until
  golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and
  generous pinches of salt and pepper, and sauté until fragrant, 2 to
  3 minutes.
  
  Stir in the tomatoes and their juices, 1 cup water and the Parmesan
  rind, and bring to a boil. Turn the heat down to a simmer and cook,
  stirring occasionally, until the tomatoes are broken down and the
  mixture has thickened, about 30 minutes. If you find during your
  stirring that the Parmesan rind is stuck to the bottom or sides of
  the pot, pry it off with a wooden spoon.
  
  Remove the rind from the soup, and let cool slightly. If you're
  planning to make the Parmesan toast, heat the oven to 400°F.
  
  Use an immersion blender to puree the soup. Alternatively, ladle
  the soup into a blender, and blend until smooth. For a super-smooth
  soup, run it through a fine-mesh sieve. Season to taste with salt,
  pepper, and grated Parmesan.
  
  To makie the toasts, rub 1 side of each slice of baguette with the
  garlic clove, then place on a parchment-lined baking sheet.
  Sprinkle cheese over the top, then bake until golden brown, about
  10 minutes.
  
  Serve the soup with a toast alongside or on top.
  
  Recipe by Ali Slagle
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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