"When asked about the modern foodways and their importance, I always think of the homogenization and dwindling choices we face as citizens of our local communities. But there is a wonderful option to keep the foodways robust for you and your neighbors – the backyard garden. I think of the garden-grown tomato as one of the greatest produce items of all time. Here is a basic tomato soup recipe that all will enjoy." - Chef Mark Gresge, l'etoile Catering
Ingredients
SERVINGS: 6
1 tablespoon olive oil
1 tablespoon sweet butter
1 cup onion, peeled and chopped
½ cups carrots, diced
½ cup celery, chopped
2 cloves garlic, chopped
1 Granny Smith apple, chopped
3 cups roasted Roma tomatoes
1 cup white wine
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1 teaspoon freshly ground ginger
½ teaspoon white pepper
6 cups vegetable stock
2 cups heavy cream
1 cup fresh basil, chopped
INSTRUCTIONS
- In a large saucepan, heat the oil and butter. Add onion, carrots, and celery sauté 5 minutes over medium low heat.
- Add garlic, apple, and tomatoes. Then add wine and spices. Sauté for 3 minutes.
- Add stock. Stir well and bring to low simmer for 30 minutes.
- Turn heat down and let sit for 20 minutes before pureeing with hand blender. (Hot soups in regular blenders are very dangerous – they blow the lid and may cause burns) Add the fresh basil.
- Add the cream. Reheat, but do not boil, the soup before serving.
