*  Exported from  MasterCook  *
                     Winter Tomato Garlic Macaroni Soup
 Recipe By     : “Jessica Litman” <p01046@psilink.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    garlic bulbs
    2      large         yellow onions
    2                    leeks  -- white part only
    4      tablespoons   olive oil  -- butter, or butter/oi
   26      ounce         tomatoes  -- chopped, or 1 can pl
    1                    dried ancho peppers  -- optional
    1      quart         Tomato Broth  -- see note
    1      quart         chicken broth  -- or vegetable broth o
    6      cups          water
                         sea salt
    8      ounce         macaroni
                         parmesan cheese  -- optional
 Separate the garlic bulbs into cloves and peel.  Divide garlic cloves into 
 three piles.  Mince onions with one third of the garlic cloves (I use a 
 food processor).  Heat oil or butter in large (6 quart or more) pot and 
 saute onion and garlic until soft but not brown. Slice leeks thinly with 
 another third of the garlic cloves (I use the food processor again, with a 
 #2 slicing disk, but any slicing disk works fine, as does a knife), and 
 add to the pot.  Saute until soft. Remove the stem and seeds from the 
 ancho peppers.  Add the tomatoes, broths and water to the pot; then add 
 the herbs and ancho peppers.  (I always have cheesecloth around, so I 
 usually chop up the fresh herbs and put them with the dried ancho pepper 
 in a piece of cheesecloth that I tie up like a bag; this makes it easy to 
 fish the herbs and ancho out at the end, which makes the soup prettier.)  
 Bring to a boil, cover the pot, lower the heat and simmer for two hours 
 until the onion and leek have pretty well melted into the soup.  If 
 fishing the herbs and ancho pepper out of the soup isn't too messy, do it 
 now.  Slice the reserved garlic very very thinly, and add to the soup pot. 
  Add water if it has gotten too thick. Simmer covered, for 30 minutes. If 
 you are going to save the soup and serve it tomorrow, stop here, cool and 
 refrigerate it.  Otherwise, keep going.  10 minutes before serving, 
 uncover the pot, taste the soup, season with salt and pepper and bring to 
 a rolling boil.  Add the macaroni, and cook for a couple minutes less than 
 you usually would, because you aren't going to drain it.  Or, cook the 
 macaroni separately and add it just before you ladle the soup into bowls. 
 Grate a little parmesan cheese over the top, if you like.  --------------- 
 NOTE:  Tomato broth:  -- I use a recipe adapted from one of Molly 
 O'Neill’s Sunday New York Times Magazine columns:  for one quart of tomato 
 broth, chop four pounds or more or fresh or canned plum tomatoes (or use 4 
 lbs of Pomi tomatoes in the box, which come already chopped), and put in a 
 4 quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil, 1 
 Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh rosemary. 
 Bring just to a boil, stirring, and then strain immediately through a fine 
 mesh strainer (stirring the mixture from time to time with a wire whisk 
 will help it get through the strainer.)
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