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Archive for April, 2008

So, I’m going to make a really shocking statement – maybe two.  First,  I don’t like fresh tomatoes. Second, tomato soup is one of my favourites.  And with that, I will explain that I require my tomatoes cooked or even warmed before I can eat them.  Thus, when I came across the post in Slashfood about roasted tomato soup… I surely had a smile on my face and a growling in my tummy.

Spicy Roasted Tomato Soup:

  • 2 pound ripe plum potatoes
  • drizzle olive oil
  • 4 cloves garlic
  • 2 c. chicken stock (or veggie stock)
  • 1/4 c. fresh basil
  • pinch of red pepper flakes
  • 1/2 tbsp balsamic vinegar
  • salt and pepper

Slice tomatoes in half and place on baking tray. Drizzle with olive oil.  Roast at 375 F for an hour.

In a soup pot, saute garlic til lightly golden.  Add soup stock and tomatoes.  Puree (I have an immersion blender for this task) until desired consistency.  Add basil, red pepper, salt, pepper, and vinegar.  Simmer for 10 mins. Serve. 

I found this great as cold soup for lunch.

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My soup of the week for the last week of March/first of April is a Hungarian Mushroom Soup inspired by the recipe found at Allrecipes.com.   A month ago, the gang was at the local pub for Triva night.  T had the soup special that night, which was a Hungarian mushroom.  She loved it and told me to try to make it at home.   The only recipe I could find online, was the one mentioned above, which is different than the one she had, but still full of flavour.   Next time around (and there will be a next time) I will make some modifications and post the update.

 Hungarian Mushroom Soup:

  • 4 tbsp butter
  • 2 c. chopped onions
  • 1 lbs mushrooms, sliced (I used button, but also had some leftover dried porcini)
  • 2 tsp dried dill
  • 1 tbsp paprika
  • 1 tbsp soy sauce
  • 4 c. broth (chicken or veggie)
  • 1 c. milk
  • 4 tbsp all-purpose flour (or white whole wheat) 
  • 1 tsp salt
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 1/3 c. chopped fresh parsley
  • 1/2 c. sour cream

Melt butter in a soup pot or skillet and saute onions for 5 mins or so – until slightly tender.  Add mushrooms and cook for another 5 mins. Add dill (if using), paprika, soy sauce and broth and simmer for 15 mins.

In separate bowl, whisk milk and flour.  Add it to the soup and cook for another 15 mins, stirring occasionally.

When soup has reached desired consistency, add salt, pepper, parsley, lemon and sour cream.  Warm but do not boil.  Serve immediately.

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