South Of France Tomato SSup With Young Chevre

  1. 1. Combine dried herbs in a small cup. Crush them lightly until they become fragrant. Set aside.
  2. 2. Film the bottom of a 6 quart pot with olive oil Heat over med-high heat. Stir in the onions, season with salt and pepper, and cook until onions are golden brown (5-8 minutes),stirring often. Add the reserved herbs and garlic. Continue cooking until their aromas open up, about 30 seconds.
  3. 3. Blend in the tomato paste until there are no lumps; then add the vermouth and tomatoes. Boil for 2 minutes. Pour in the broth, stir; adjust the heat to a light bubble, and cover the pot tightly. Cook for 20 minutes. Then blend in the cinnamon, and taste the soup for seasoning.
  4. 4. Ladle the soup into bowls, and top each serving with a crumble of goat cheese.

generous, olive oil, onions, salt, garlic, generous, tomatoes, chicken, generous, goat cheese

Taken from www.epicurious.com/recipes/member/views/south-of-france-tomato-s-soup-with-young-chevre-50078296 (may not work)

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