ROUSES_JanFeb2019_Magazine

COOKING

Creamy Tomato Soup Yields 4 servings WHAT YOU WILL NEED ¼ cup extra virgin olive oil 1 medium onion, diced 3 cloves garlic, minced 6 beefsteak or heirloom tomatoes, stems removed and chopped (reserve the juice from the tomatoes) 3 basil leaves , chopped CHEF’S TIP A round, hollowed-out loaf of crusty bread makes a great bowl for soup. Cut about 1/2 inch off the top of the loaf with a serrated knife. Remove the bread on the inside, making it hollow, leaving at least a 1-inch- thick shell. Using a basting brush, brush a coat of olive oil on the inside of the bread bowl; this will create a seal so the soup doesn’t leak through the bread. Pop the bread bowl on a baking sheet, and cook at 350 degrees until it’s just golden on the inside. Remove from the oven, fill with soup and serve. In a medium pot, heat the olive oil. Add the onion and garlic, and sauté until tender but not browned. Add the tomatoes and their reserved juice, and cook, covered, over medium heat for 10 minutes. Purée a little at a time in the food processor until smooth, and place back over medium heat. Add the basil, parsley and thyme to the soup and simmer for 20 minutes. If the soup is too acidic, add the sugar. Season with the salt and pepper to taste. 1 tablespoon parsley 1 sprig fresh thyme 1 tablespoon sugar Salt and pepper to taste HOW TO PREP

Ladle into warmed bowls, and serve.

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