More soup... just what I crave as the weather starts to turn chilly. I got this recipe from The Splendid Table newsletter (there is also a radio show and a podcast), which I think I heard about from my friend Mary Beth. Some of the recipes in the newsletter are a bit involved for my taste (and available time for cooking), but occasionally there will be one that hits the right balance of simplicity of ingredients and complexity of flavor that I love. This soup is one of them. It makes a big, generous pot of soup, great for sharing with friends or having leftovers to eat for lunch or quick dinners later in the week. This recipe calls for canned tomatoes, but if you still have fresh, they work really well. Just chop them up, seed them if you like, and add a couple of minutes to the cooking time.
Lynne's Winter Tomato Soup
Copyright 2007 Lynne Rossetto Kasper
Serves 4 to 6 with leftovers
An old southern recipe inspired this meal-in-a-bowl that invites improvisation. Change the seasonings or finish it off with dollops of yogurt or shredded cheese.
Cook to Cook: Use good quality canned whole tomatoes packed in juice, not puree (one exception is Red Pack brand's, which are excellent). Reliable brands are Muir Glen, Hunt's and Contadina.
• 2 medium to large onions
• 1/3 cup tightly-packed parsley leaves
• Extra-virgin olive oil
• 1 15-ounce can chickpeas, rinsed and drained
• 3 large cloves garlic, minced
• 1/2 cup tightly-packed fresh basil leaves
• 1/2 teaspoon each dried thyme leaves, ground allspice, ground cumin, and coriander
• Pinch hot red pepper flakes
• 1/2 cup dry white wine
• 2 28-ounce cans whole tomatoes
• 6 to 8 cups vegetable or chicken broth
1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and sauté until the onions are golden.
2. Blend in the garlic, herbs and spices. Stir for about a minute, or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes, or until thick.
3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.
You always inspire me to take more pictures of food, even if I don't cook the food myself! But your recipes sound so good, I just might have to start cooking again. :-)
Posted by: Kat | Sunday, November 04, 2007 at 06:44 PM