“Lazy day, something good to eat”…Must be soup today, ‘cos we need the heat.
What better way to keep warm than having a bowl of hot soup and anticipating the ahhhhhh…the warmth of summer…with some nice sunrise and sunset summer pictures?
First, the recipe:
Betsa Fresh Tomato Soup
3 celery sticks (chopped coarse)
2 medium-large onions (chopped coarse)
3 oz. sweet butter
3 lbs. fresh ripe tomatoes (peeled and seeded)
4 cups demi-glace “poulet gold”chicken stock or vegetable stock (for the vegetarian). Mix 4 cups hot water with 1/4 cup of demi-glace) or any 4 cups of your *favorite stock.
Small handful of fresh basil leaves (Chiffonade)
Kosher Salt (1/4 tsp. or to taste) and a few turns of fresh mill white pepper
Sauté the celery and onions in butter until translucent…not brown. Add the tomatoes and continue to cook for about 5 minutes on medium heat. Pour in the chicken stock or broth. Bring to a boil, then reduce heat to medium and simmer for about 30 minutes.
Remove from heat and let cool for about 20 minutes and then puree with an immersion blender.
If you don’t have an immersion blender that I have previously suggested you get as a valuable kitchen staple, then puree in a blender.
Stir in chiffonade of fresh basil…return to medium heat for about 10 minutes and serve.
Optional: top with your favorite croutons ( Home made or “Rothbury” store bought)
*Suggestion: I’m not a fan of “College Inn” stocks…”Campbell’s Healthy Request” or “Swanson” chicken broth are suggested canned brands of stock if you do not have More Than Gourmet’s products.
More Than Gourmet stocks are readily available and always preferred over canned stocks.
Suggestion: Drizzle a great Extra Virgin Olive Oil on top of the soup.
Suggestion: NOW go out and get that immersion blender!
Next…the warmth of the suns…
Long Island Expressway