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Monday, May 31, 2010

Tomato Soup (forget the can)

Happy memorial day! Coming soon... pork. Lot's and lot's of it.

So I came across a recipe for some tomato soup and thought, this has some potential. Here is what I came up with.
Um can I just say... naw I'll wait till the very end.

You will need
  • 8-10 Roma(plum) tomatoes
  • Fresh basil (a couple sprigs)
  • 3 Shallots (or 1/2 onion is ok)
  • 1 carrot
  • 2 egg yolks
  • 1/3 cup half and half
  • 1 tbsp red wine vinegar
  • 3 cloves garlic
  • Chicken or Veggie stock 
For the croutons
  • 1/2 a loaf french bread (stale is fine, a little better even)
  • fresh parsley
  • butter
  • olive oil
  • 3 cloves garlic
 So for the soup let's start off with.
The veggies
I did it. I mean it looked so amazing. The best peeler I'd ever seen in action. And guess what. It is. As seen on t.v.

This is the free extra thing that came with the peeler and it shreds carrots and whatever else you have just as good as a mandolin and for a lot less.

So here's an ad if you want one. Hey wait. That's even less than I paid for mine. Ah well.

Where was I?

Ok so cut up the carrot shallots and basil and toss them in a pot with enough olive oil to coat the bottom of the pot.

Let those go for 10-15 minutes on med low heat while you peel your tomatoes. btw the aforementioned peeler can peel tomatoes. Otherwise you are going to have to drop them in boiling water until the skin cracks an then peel them by hand. 

Chop em up nice and add them to the other veggies after you're done.

Like so.
Make sure that you get all the good juice from those tomatoes into the pot. That stuff is liquid gold... or liquid um... tomato.

Let that go for another 10-20  minutes or until fairly mushy. This would be a good time to start the croutons *(see below).

Add enough stock to cover the veggies while not drowning them.

I almost stopped here it looked so good. But I must persevere.

I used an immersion blender to mix everything up till smooth. Any old blender will do but that stuff is hot. So I recommend an immersion blender and a high walled pan (to avoid splatters and burning pain).

The last step is to mix up all those other strange ingredients.

The half and half, egg yolk and vinegar all get mixed together and put aside.

Wait till the soup cools down to not boiling. Steaming is fine.

Right before you serve.
Add the cream mixture. Crutons and a sprig of basil. Be careful not to boil after this point or the yolks will do some funky stuff.

Yum. There I said it.

Garlic butter Croutons

You will need
  • baguette
  • butter 
  • olive oil
  • garlic
  • parsley
These are super easy and can go an anything you want croutons on. I have trouble staying away from them plain.

 Cut up your bread into crouton size
The butter mixture is fairily easy.
melt 2 tbsp butter and 2 tbsp olive oil together. Add tons of finely chopped garlic. As much as you can stand. That's it.

Toss it over the bread.

Toss in a little handful of chopped parsley.

Bake for 30 minutes in a 325-350 degree oven until crunchy. 30 minutes? Depends on the oven and temp.

Or until this.

Turns into



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