 |
| A view of the snow covered tree from room3. |
Happy New Year...well at least it is getting off to an historic start weather wise on our area. Record low temperatures and lots of snow have added up to a beautiful but difficult beginning to 2014. I stocked up on supplies and so have not had to be out in this weather at all. I have had few guests, so it has allowed me time to put away all the Christmas decorations, do some housecleaning and get to the end of the year financial records. This is also a good time of year to have some healthy food on hand, especially soups, so I will share my tomato soup recipe.
It is just delicious when paired with a grilled cheese sandwich.
PARISH HOUSE INN TOMATO SOUP
3 ( 14.5 OUNCE) CANS DICED
TOMATOES
3 CUPS CHICKEN BROTH
2 BAY LEAVES
2 TABLESPOONS BUTTER
1 ONION MINCED
1 TABLESPOON BROWN SUGAR
1 TABLESPOON TOMATO PASTE
SALT AND PEPPER
2 TABLESPOONS ALL PURPOSE
FLOUR
½ CUP HEAVY CREAM
PINCH CAYENNE
2
TEASPOONS SHERRY OR OTHER HERBS
PESTO AS A GARNISH
1. HEAT BROTH MIXTURE;
DRAIN TOMATOES, RESERVING JUICE. ADD BROTH TO RESERVED TOMATO JUICE
TO MEASURE 5 SUPS(IF NECESSARY ADD WATER). ADD BAY LEAVES AND BRING
BROTH TO BOIL, COVERED IN A LARGE SAUCEPAN AND SET ASIDE
2. SAUTE TOMATO MIXTURE;
MEANWHILE, MELT BUTTER IN A LARGE DUTCH OVEN OVER HIGH HEAT. ADD
DRAINED TOMATOES, ONIONS, BROWN SUGAR, TOMATO PASTE AND ½ TEASPOON
SALT, AND COOK UNTIL TOMATOES ARE DRY AND BEGINNING TO BROWN, 11-13
MINUTES. STIR IN FLOUR AND COOK 1 MINUTE.
3.ADD BROTH MIXTURE.
SLOWLY ADD BROTH MIXTURE TO TOMATOES. BRING TO A SIMMER AND COOK FOR
5 MINUTES. REMOVE BAY LEAVES
4. PUREE, FINISH AND
SEASON; PUREE SOUP IN BATCHES IN BLENDER OR
SUBMERSIBLE BLENDER, UNTIL SMOOTH. RETURN TO POT AND STIR IN CREAM,
SHERRY. STIR IN A SMALL AMOUNT OF PESTO INTO THE EACH BOWL OF SOUP AS A GARNISH . SEASON TO TASTE AND SERVE.
THIS FREEZES WELL...ENJOY.
