Thursday, October 2, 2014

Rosie Is Published!

Please check out Albemarle Tradewinds for my soup recipes.

Rosie is published:

But they didn't have room for the second soup:

My next soup was inspired from a visit last spring to the newly opened Saltbox Café on Colington Road. Chefs/owners Amanda Wolf and Randolph Sprinkle have created a lovely venue here. I liked their presentation of tomato and basil soup so much that I went home to reproduce it with my own twist. I love it when a restaurant stimulates me to create! And congratulations to Amanda and Randolph on their recent nuptials!

Rosie’s Tomato Basil Soup With Parmesan Crisps
1 TB unsalted butter
1 TB extra virgin olive oil
½ cup chopped carrots
½ cup chopped red onion
2 garlic cloves, minced
6 Roma tomatoes, peeled, seeded, juiced, and chopped
2 TB tomato paste
1 28-ounce can of diced tomatoes
3 cups chicken broth
2 TB brown sugar
Kosher salt and freshly ground pepper
1 cup cream
1 pat of unsalted butter for each bowl
A teaspoon each of minced green pepper, minced Roma tomato, minced cucumber, and chopped basil for each bowl
Parmesan crisps (recipe to follow)
Heat the butter and olive oil over medium heat and add the carrots and onions. Cook over medium low for about 10 minutes. Add garlic, tomatoes, tomato paste, diced tomatoes, and chicken broth. Bring to a boil, reduce to a bare simmer, and cook over low for about 45 minutes. Stir in brown sugar. Taste test and season with kosher salt and freshly ground pepper. Cook 15 more minutes over low, then add in the cream. Occasionally, come in and squish the tomato pieces against the side of the pan to get all the flavor. Mark the level with a skewer and continue cooking maybe 30-40 minutes more, to develop the flavor and reduce the mixture by half.
Either use an immersion blender or regular blender to purée the mixture until smooth.
To serve, ladle soup into bowls, enrich the soup with a pat of butter swirled through it, and top with a teaspoon each of minced green pepper, minced Roma tomato, minced cucumber, chopped basil, and tuck in a Parmesan crisp.

Parmesan Crisps
For each round, scoop out about ¼ cup loosely packed Parmesan cheese. Form into a round on parchment paper, lightly pressing. Bake in a 400° oven until bubbly and lightly browned, about 8 minutes. Drain on paper towels.

Please visit with Rosie at KitchensAreMonkeyBusiness for more recipes, gardening photos, and travelogues. It’s a Southern front porch kind of visit.

1 comment:

Catherine said...

Congratulations!! How very, very wonderful!!
Great soups. ~ Catherine