Thursday, October 15, 2009

Simple Tomato Soup:

This post is going to get to the point since I have a Friday deadline to get a manuscript out for review.


Simple Tomato Soup:
2 lbs. tomatoes
3 slices pepper bacon
1/4 onion, diced
3 cups chicken stock --or--
3 cups water + assorted chicken bits (wings, necks, etc.)
~2 tsp. salt
1 cup whole milk
  1. Peel, core, deseed and chop the tomatoes into small pieces. You can use nearly any type of tomato here, I had a mix of yellow, red, and green from my garden. A good tip is to deseed over a strainer in a bowl so you can catch the juice and add it back in for more flavor.
  2. Cook the bacon in your soup pot till crispy and then drain on paper towels. Pour off the fat, keeping about 1.5 tbsp. Add the onion and tomatoes and cook until well broken down (~15-20 mins).
  3. Add the stock, or if you're out like I was, water along with some chicken pieces you usually use for making stock (you'll fish them out later, they're just there for flavor). Bring the pot to a boil and then let simmer for about 30 minutes, stirring 3 times or so.
  4. After the 30 minutes is up, remove the chicken bits if necessary, and adjust the seasoning. When cooled down a bit, puree with an immersion blender or in a normal blender till smooth and creamy in consistency.
  5. Add milk to lighten the color and make it a little smoother. You can go with heavy cream here, but whole milk keeps it lighter and as long as you don't over heat it, won't curdle.
  6. To serve, top with some crumbled bacon and possibly some croutons (I prefer bread on the side, but thats just me).

Ok, so I've got another soup recipe to post some time, as well as some baking type recipes.. I'm hoping that once this manuscript is off I'll have at least a week to do something I actually want... No clue when next time will actually be, but till then...

Mike :)

1 comment:

Barbara said...

Yum. Tomato soup and grilled cheese!