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I like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this variation of “Quick Tomato Soup” from Irma Rombauer’s wonderful book, The Joy of Cooking. Her original recipe is good, but a touch of spice and a hint of garlic/oregano brings the soup to another level.
In the food processor, whiz 2 cups diced fresh tomatoes (use any kind, raw), 1 stick of celery with leaves, 1 small clove of garlic, and ½ onion, sliced. Work to a smooth paste.
Bring this to a simmer in a medium saucepan, and cover, simmering, for 15 minutes. Strain the resulting juices through a sieve and set aside.
In a larger pot, create a roux by melting 2 Tbsp butter and mixing in 2 Tbsp flour. Cook over low heat until the flour/butter mixture is bubbling. With a whisk in constant motion, slowly add 2 cups stock – vegetable stock wi
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When I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it's also fantastically healthy. This salad makes an impressive party side, or even a main course for up to four people.
Swiss Chard, Beet and Kohlrabi Salad with Caramelized Pecans and Raspberry VinaigretteRead More... |
