I apologize but this week my pictures are going to suck. I have a lot of experiments going on and not a lot of picture taking. I thought I’d share some soup experiments this week.
This recipe is more of a concept. Our garden performed poorly this year so we have a small amount of tiny, tiny tomatoes for each harvest. The first was just eaten but when the second came, I wanted something that felt like food. So I went with soup.
It starts with a chopped onion sauteed in a little olive oil. We have sweet onions so I use a fair amount and let them caramelize so they share that flavor with every dish. Once they were just about perfect, I tossed in my few tomatoes (washed but whole). It was not going to be enough to make soup for three people so I added a can of diced Italian tomatoes once the fresh ones had split and softened.
To make it soup, I added a quart of turkey stock. Then season to taste. I used some fresh basil but, when I realized that was going to cut it, I added some dried. Serve with shredded cheese and some sort of bread (some people like croutons, sounds good to me but I never have croutons).
Super easy. Dinner was ready in about ten minutes.
1 onion, chopped
about 2 cups tomatoes (fresh, chopped large tomatoes, whole cherry tomatoes or canned)
4 cups chicken or turkey broth
Saute onions in olive oil. Add tomatoes. If using fresh, let them cook down for a few minutes. Add chicken broth and seasonings. Let simmer for several minutes. Taste often, serve when it tastes complete (herbs used have flavored the soup to your satisfaction).
*So it’s not a well thought out recipe but I did my best given the circumstances. It’s great to have a few concepts in your recipe books. That way when the ingredients are quite right, you still have something you can make.