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Tomato Soup

01 October

Adapted from Alice Waters The Art of Simple Food
This is a simple and wonderfully delicious soup celebrating the tomato in all its full flavor.

Makes about 1 1/2 quarts; 4 servings

Warm a heavy-bottomed pan. Add:
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced
1 small leek, white and light green parts, sliced
A pinch of sea salt

Cover and cook until soft, but not brown. Add water to keep from browning if necessary. Add;
3 cloves garlic, peeled and sliced

Cook for about 2 minutes, then add:
2 pounds ripe tomatoes
(about 10 medium tomatoes), washed and cored, and sliced
1 scant tablespoon brown rice
A large pinch of sea salt
1/2 bay leaf
1 small sprig of savory, thyme, or basil

Cook over medium heat, stirring occasionally, until the tomatoes fall apart. Add:
1 cup water
1 tablespoon butter
Continue to cook for another 10 minutes until the rice is tender. Remove the herb sprig. Carefully ladle the soup into a blender in batches not more then 1/3 full at a time. Blend until smooth, about 1 minute. Pass the pureed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if soup is too thick.

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