And it's impossible not to tuck in with a little stack of beautiful books for a bit of armchair traveling (and tasting).Lots of inspiring stuff in those books; plenty to keep busy with, but in the meantime a simple bowl of tomato soup is suiting me just fine...
Tomato Soup(adapted for the winter pantry from the recipe for 'Cream of Fresh Tomato Soup' in the Barefoot Contessa: Back to Basics)
Saute together 1 diced yellow onion and 1 peeled and diced carrot in 2 Tb. olive oil in a soup pot for about 10 minutes, or until very soft. Add to this 3 cloves of garlic (minced) and 3 oil-packed sun-dried tomatoes (chopped finely) and cook another minute. Add 1 (28 ounce) can of whole, peeled tomatoes (broken with your fingers) and their juices, 2 tsp. sea salt, a few grinds of black pepper, 3 cups of chicken or vegetable stock (or water), and a small handful of chopped fennel fronds (or herb of your choice). Bring the soup to a boil, reduce the heat and simmer for about half an hour. Remove the pot from the stove and run it through, a bit at a time, a food mill fitted with the medium sized disk set atop a large bowl or second soup pot. Discard the solids left in the mill and return the soup to its pot. Add 1/4 cup of whole milk (or cream, or nothing at all) and gently reheat and adjust seasonings, if necessary.
4 comments:
Never before a big tomato soup person, you've convinced me with fennel and the Ottoman/chair setup. Reminds me of Lily Tomlin!
I was never a fan of that ubiquitous canned tomato soup so many kids grow up eating, but this homemade version I could eat any day - even paired with a 'grown-up' grilled cheese sandwich - it's a different meal entirely... (I do feel a bit child-like in that giant chair, though... Lily Tomlin-ish indeed!)
I see Crazy Water, Pickled Lemons in that pile...gorgeous thing to read in that chair.
That book, Lucy, was definitely a good purchase. Gorgeous - absolutely. I've got a jar of her preserved lemons doing their thing on top of the fridge as I write.
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