Jersey Tomato Soup

from the kitchen of Chef Paul Prudhomme

Makes about 10 cups, enough for 10 to 12 first course servings

Selecting the tomatoes is the most important part of this dish. Look for vine-ripened tomatoes in the can use any variety!
2 tablespoons Chef Paul Prudhomme's Seafood Magic®
1 tablespoon sugar
½ teaspoon ground nutmeg
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1½ cups chopped onions
½ cup chopped celery
11 cups peeled and chopped very ripe tomatoes (about 16)
1½ cups chicken stock
¼ cup chopped fresh parsley
how to prepare

Combine the first three ingredients in a small bowl to make the Seasoning Mix.  Bring the cream just to the boiling point in a small saucepan, remove from the heat and set aside.

Melt the butter in a heavy 3-quart pot (do not use cast iron) over high heat.  Add the onions and celery and cook, stirring occasionally, for 12 minutes.  Stir in 2 tablespoons of the Seasoning Mix and cook for 2 minutes.  Stir in the tomatoes and the remaining Seasoning Mix, cover and bring to a rolling boil.  Uncover, stir well, and cook hard for about 3 minutes.  Stir in the stock and bring to a boil.  Cover, reduce the heat to low, and simmer for 10 minutes.  Uncover, raise the heat to high, and cook for 10 minutes more.  Stir in the parsley and remove from the heat.  Put the soup into a food processor in 2 batches and process until coarsely puréed but not quite smooth.  Pour into a large bowl and stir in the reserved cream. 

Copyright© 1995 by Paul Prudhomme