Restaurant critic Jacob Richler shared his blockbuster menu for Mother's Day in our May 2004 issue of Canadian Living. It begins with this easy, tasty soup. "Making it is a cinch, and, so far as I know, it meets all mothers' criteria, which is to say it tastes good, is good for you and is not especially fattening."
- Portion size 4 servings
Ingredients
Method
In large saucepan, melt butter over medium heat; cook onion, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add tomatoes and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Let cool for 10 minutes.
In batches, transfer tomatoes to food processor or blender; puree until almost smooth.
Return tomatoes to clean saucepan; bring to boil over medium heat. In small bowl, mix cornstarch with 2 tbsp (25 mL) water; whisk into tomato mixture and cook, stirring, until thickened, about 1 minute. Whisk in all but 2 tbsp (25 mL) of the creme fresh.
Ladle into warmed soup bowls. Spoon a little of the remaining creme fresh onto centre of each: swirl with tip of knife or skewer. Sprinkle with chervil.
Nutritional facts <b>Per serving:</b> about
- Sodium 629 mg
- Protein 3 g
- Calories 160.0
- Total fat 10 g
- Cholesterol 35 mg
- Saturated fat 6 g
- Total carbohydrate 17 g
%RDI
- Iron 10.0
- Folate 7.0
- Calcium 9.0
- Vitamin A 22.0
- Vitamin C 50.0
