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Soup Crowns the Meal

Culinary SOS

October 17, 1996|ROSE DOSTI

DEAR SOS: My husband loves the French Tomato Soup at Five Crowns in Corona del Mar. Do you have the recipe?

--CINDY

DEAR CINDY: This is the recipe we received from the restaurant.

FIVE CROWNS FRENCH TOMATO SOUP

2 slices bacon

1 tablespoon olive oil

2 cups sliced onions

6 to 8 Roma tomatoes, peeled, seeded and diced

1 quart chicken stock

1 tablespoon tomato paste

1 tablespoon grated lemon peel

1 teaspoon sugar

1 tablespoon chopped parsley

2 teaspoons chopped fresh basil

1/2 teaspoon chopped fresh thyme

Salt, white pepper

Garlic croutons, optional

Additional chopped herbs, optional

Cook bacon in medium saucepan over medium heat until crisp. Add olive oil and onions. Saute 7 to 8 minutes or until onions are tender and begin to brown.

Add tomatoes, chicken stock, tomato paste, lemon peel, sugar, parsley, basil and thyme. Bring to boil. Reduce heat and simmer 20 minutes.

Puree tomato mixture in blender or food processor until smooth. Add salt and white pepper to taste. Serve hot with garlic croutons, and sprinkle with additional chopped fresh herbs, if desired.

Makes 4 servings.

Each serving contains about:

167 calories; 923 mg sodium; 7 mg cholesterol; 10 grams fat; 13 grams carbohydrates; 7 grams protein; 0.94 gram fiber.

Topping the Souffle

DEAR SOS: About the Chasen's carrot souffle you printed recently: I'm sure the souffle is pretty much the same, but the best part, which you forgot, was the corn flake crumb topping. Here's the recipe as given to me by a Chasen's waiter.

--BILL

DEAR BILL: Why don't we try your version, which is somewhat simpler than the one we printed, and add the topping we all want. Don't be surprised if other versions pop up from time to time. Thanks for taking the time to share.

BILL'S CARROT SOUFFLE FROM CHASEN'S

1 pound cooked, peeled carrots

3 eggs

1/3 cup granulated sugar

3 tablespoons flour

1 teaspoon vanilla extract

1/2 cup butter, melted

Dash nutmeg

1/4 to 1/2 cup crushed cornflakes or walnuts

2 tablespoons brown sugar

2 teaspoons soft butter

Puree carrots, eggs, sugar, flour, vanilla, 1/2 cup melted butter and nutmeg in blender until smooth. Pour into 1 1/2-quart greased souffle dish or pan. Bake at 350 degrees 40 minutes.

Mix cornflakes, brown sugar and 2 tablespoons soft butter and sprinkle on top of souffle. Bake 10 minutes longer to brown slightly.

Makes 6 servings.

Each serving contains about:

308 calories; 312 mg sodium; 151 mg cholesterol; 19 grams fat; 30 grams carbohydrates; 5 grams protein; 1.15 grams fiber.

Send requests to Culinary SOS, Food Section, Los Angeles Times, Times Mirror Square, Los Angeles, CA 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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