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Tomato Soup with Parmesan Cream Hearts presented by Christopher Place, An Intimate Resort
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1 cup peeled and diced potato
1 cup water
1/2 cup chopped onion
2 cloves garlic, halved
1 tsp sugar
1/2 tsp dried rosemary, crushed
1/4 tsp salt
dash of pepper
2 14 oz cans, whole tomatoes (no salt added) undrained coarsely chopped
1/2 cup milk
1/4 cup plain low fat yogurt
2 Tbsps freshly grated parmesan cheese
1. Combine first four ingredients in a large saucepan and bring to a boil.
2. Reduce heat and simmer uncovered 10-12 minutes (vegetables should be
tender).
3. Add sugar and next 4 ingredients and bring back to a boil.
4. Cover, reduce heat and simmer for 15 minutes.
5. Puree soup in a blender and strain through a sieve.
6. Add milk to mixture and stir well.
7. Cook over low heat stirring constantly until heated.
8. Mix yogurt and cheese and stir well.
9. Ladle soup into serving bowls and place 1/2 tsp dollops of cheese mixture
on top.
10. Pull a wooden pick continuously dollops to make heart patterns.
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Christopher Place, An Intimate Resort
Newport, Tennessee (northeast of Gatlinburg)
AAA Four Diamond Inn secluded in the majestic Smoky Mountains near Gatlinburg on a 200 acre private estate.
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Click here for pictures and information about the inn.
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More Christopher Place, An Intimate Resort Recipes:
Red Wine and Rose(mary) Roasted Rack of Lamb
| Coeur a la Creme with Raspberry Sauce
| The Way to the Heart Salad
| Confetti Rice
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More Recipes
Soups and Stews
| Vegetarian
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