Soups and Fall seem simultaneous. It is cold outside with a few snow flurries and I am looking out of the kitchen kneading bread and stirring soup. This just makes my heart sing. I some days wish I had a group of friends I could just call and say “Soup’s On”, please come on over.
I started making a lot of soup when I had a restaurant on Bainbridge Island in the 90’s. Every day I would make a new soup, so there was always something different to try. I honestly wish there was a local restaurant that would do the same. Most local restaurants have the same menu (and soup) day after day, month after month, and unfortunately year after year.
A little behind in my posting, but not in my cooking, so today I will add the recipes of the last week or so starting with yesterday.
As a child on the weekends we often had Campbell’s tomato soup and a burnt grilled cheese sandwich (on Wonder bread). As an adult, the idea is appealing, but not the ingredients, so several years ago I started making my own tomato soup. I don’t always use the same recipe (and now really don’t use one at all), but the ingredients must be fresh and wonderful for it to be tasty. I love how it looks in the pot after it has been pureed. Doesn’t that just look inviting!
This is what I did yesterday and scroll down for the Paul Hollywood Savory Brioche Couronne (bread with ham & cheese)
10 Roma tomatoes
A couple cups of home-made Chicken stock
1 tbsp of EVOO
3 – 5 garlic sliced thin ( I like garlic, so always throw in a little extra)
Hand-full of fresh oregano from my herb garden
Salt and Pepper to taste
1 cup or so of chopped basil
1 stick of butter ( oh yeah, that adds to the flavor)
1 cup or so of half & half or whipped cream
Fresh reggiano parmigiano for the top
Sour cream for the top and I added chives for color (but just a little)
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine quartered tomatoes, onions, whole garlic cloves, oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar in large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, about 11/2 hours. Let cool 5 minutes. Working in two batches, process roasted tomato mixture in food processor until smooth. (Pureed mixture can be refrigerated for up to 1 day.)
2. Put the mixture back in the pot, add the chicken stock, basil, oregano, butter and cream and simmer a few minutes. Taste it and add salt & pepper to your taste.
3. Put in a pretty bowl and top with sour cream and a little shredded parmesan.
- 500g/1lb 2oz strong white bread flour, plus extra for dusting
- 10g salt
- 10g instant yeast
- 170ml/6fl oz warm full-fat milk (I used half & half)
- 4 free-range eggs
- 250g/9oz unsalted butter, in small pieces, at room temperature
- 4 x 125g/4½oz balls buffalo mozzarella
- 8-10 slices prosciutto
- ½ handful fresh chopped basil
- 1 free-range egg, beaten
- pinch salt
- handful grated parmesan