New Jersey Tomato and Sweet Potato Chowder
"Named for the home of the world's tastiest tomatoes, this chowder is one for which ripe, fresh tomatoes are a must. If they're not available in your part of the country right now, save this recipe for the appropriate season."
4 Servings
2 tablespoons unsalted butter
1 medium onion, chopped
1 large celery rib, minced
2 medium sweet potatoes (1 pound), peeled and diced
1-2/3 cups beef stock or canned broth
4 large ripe tomatoes (2 pounds) -- peeled, seeded and chopped
Pinch of sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cinnamon
Pinch of freshly grated nutmeg
3 tablespoons chopped parsley, for garnish
In a large nonreactive saucepan, melt the butter over moderately low heat. Add the onion and cook until slightly softened, about 5 minutes. Stir in the celery and sweet potatoes and cook for 5 minutes longer.
Add the beef stock, tomatoes and sugar and bring to a boil over moderately high heat. Reduce the heat to moderately low, cover and cook until the sweet potatoes are tender, about 30 minutes.
Transfer 1 cup of the chowder to a blender or food processor and puree until smooth. Return the puree to the chowder and add the salt, pepper, cinnamon and nutmeg. Cook for 5 minutes to blend the flavors. Season with additional salt and pepper to taste. Ladle the chowder into bowls, garnish with the parsley and serve immediately.
Recipe of Phillip Stephen Schulz
Recipe From: The Best Of Food & Wine 1992 Collection
Trying this tomorrow and thought I would post it for anyone interested.
"Named for the home of the world's tastiest tomatoes, this chowder is one for which ripe, fresh tomatoes are a must. If they're not available in your part of the country right now, save this recipe for the appropriate season."
4 Servings
2 tablespoons unsalted butter
1 medium onion, chopped
1 large celery rib, minced
2 medium sweet potatoes (1 pound), peeled and diced
1-2/3 cups beef stock or canned broth
4 large ripe tomatoes (2 pounds) -- peeled, seeded and chopped
Pinch of sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cinnamon
Pinch of freshly grated nutmeg
3 tablespoons chopped parsley, for garnish
In a large nonreactive saucepan, melt the butter over moderately low heat. Add the onion and cook until slightly softened, about 5 minutes. Stir in the celery and sweet potatoes and cook for 5 minutes longer.
Add the beef stock, tomatoes and sugar and bring to a boil over moderately high heat. Reduce the heat to moderately low, cover and cook until the sweet potatoes are tender, about 30 minutes.
Transfer 1 cup of the chowder to a blender or food processor and puree until smooth. Return the puree to the chowder and add the salt, pepper, cinnamon and nutmeg. Cook for 5 minutes to blend the flavors. Season with additional salt and pepper to taste. Ladle the chowder into bowls, garnish with the parsley and serve immediately.
Recipe of Phillip Stephen Schulz
Recipe From: The Best Of Food & Wine 1992 Collection
Trying this tomorrow and thought I would post it for anyone interested.