Monday, September 17, 2012

An Early Frost

An early frost prediction 
sent me into a tailspin
scurrying around to save
what was left of the crop.
Bowls of overflowing 
freshly picked tomatoes 
lined the kitchen counters
in many shades of red and green. 
I needed to think real fast 
what could be made 
that would use such an ample supply
of all those tomatoes 
in different sizes and shapes.
Creamy Tomato Vegetable Soup
Cook's notes Makes 8-9 cups, serves four and tastes better the second day for flavors to meld
recipe adapted from Carmela Hobbins's cookbook Celebration With Carmela's Cucina
  • 1/4 cup butter
  • 1 small onion-chopped
  • 1 small clove of garlic minced
  • 1 medium potato-peeled and cut in chunks
  • 1 large carrot-chopped
  • 1 small zucchini-chopped
  • 1 stalk of celery-chopped
  • 1 can of chunky tomatoes (Garlic, Oregano,and Basil)
  • 4 large tomatoes cut in chunks
  • 1 TB. tomato paste
  • 2 TB. flour+1 tsp.
  • 1 TB. brown sugar
  • 2 cups of chicken broth
  • 1 bay leaf
  • 1/4 tsp. curry powder
  • 1/4 tsp. paprika
  • 1/2 cup half and half 
  • 1/2 cup fresh basil chopped or 1 TB. dried basil
  • Chop fresh tomatoes into chunks and puree in food processor with drained can of chunky tomatoes-set aside 
  • Chop all the vegetables and onion into chunks and then add to food processor to make into finer pieces
  • Saute vegetables with garlic in butter
  • In a soup pot add sauteed vegetables, sprinkle 2 Tb.+ 1 tsp. flour over vegetables and blend well
  • On a low heat add chicken broth, basil, brown sugar, 1 bay leaf, tomato paste, pureed tomatoes
  • Cook for 30 minutes stirring occasionally
  • Remove bay leaf and whisk in half and half, add curry powder and paprika
  • Salt and pepper to taste and cook 10 minutes longer uncovered 
  Serving suggestion: Add Parmesan cheese over soup

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