3 tablespoons extra virgin olive oil
1 1/2 cups yellow onion, roughly chopped
1 yellow bell pepper, roughly chopped
1 rib celery, roughly chopped
2 garlic cloves
2 1/2 pounds gold or yellow tomatoes, roughly chopped
1/2 cup dry white wine
1/2 cup sherry
5 cups chicken stock (or vegetable stock)
2 teaspoons fresh thyme
2-4 basil leaves
1/2 cup heavy cream (or half & half)
salt & pepper, to taste
Cheddar Goldfish Crackers, for topping
In a large soup pot, heat oil over medium heat, add the onion, pepper, celery and garlic, and a pinch of salt, and sauté until onion is translucent. Add tomatoes, stir, and continue to cook for about 20 minutes on medium-low heat. Then add the wine and sherry allow alcohol to cook out for about 3 minutes, then add chicken stock and thyme. Bring to boil, then back to a simmer for about 20-25 minutes.
Working in batches, puree soup in blender, adding basil leaves, until smooth. Return to same pot. Add cream, adding salt & pepper to taste. Warm soup to a gentle simmer, then remove from heat.
Serve topped with a few goldfish crackers floating in each bowl.
Original Post Found here: http://chef-du-cinema.blogspot.com/2014/03/tv-bites-goldfinger.html
All original content © Copyright 2010-14 by Ron Deutsch. Permission required for any republishing.