From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 10 artichoke hearts, chopped

  • 4 leeks, chopped

  • 2 shallots, minced

  • 2 green bell peppers, chopped

  • 2 ribs celery, chopped

  • 5 Tablespoons olive oil

  • 5 pounds green tomatoes, chopped

  • 2 quarts chicken stock

  • 1/4 cup Champagne vinegar

  • Salt and freshly ground white pepper to taste

  • 1 small black truffle, minced


Saute the artichokes, leeks, shallots, green peppers and celery in the olive oil in a saucepan until tender; do not brown.  Stir in the green tomatoes.Cook for 10 minutes or until the tomatoes begin to fall apart, stirring occasionally.

Add the chicken stock and mix well.  Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Remove from heat. Let stand until cool.  Chill, covered, in the refrigerator. Process in a food processor or blender until pureed.

Combine the puree and Champagne vinegar in a bowl and mix well.  Season with salt and white pepper.  Stir in the truffle. Chill, covered, until serving time.  Ladle into soup bowls. May substitute 1/4 cup black truffle oil for the minced black truffle.

SERVINGS:  8 - 10

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