- - - Guest blogger alert: This is Adam. Sherrie's in the kitchen cooking in order to satisfy a peanut butter cookie craving. Even though it's her craving, I think trading blogging for cookies is a good deal. - - -
Tomato Soup (from the October 2009 issue of Everyday Food)
1 tablespoon olive oil
1 large red onion, chopped
1 garlic clove, chopped (I pressed. It's easier.)
coarse salt and ground pepper
3 large tomatoes, about 2 pounds total, cored and chopped
1 cup low-sodium chicken or vegetable broth
1/4 cup heavy cream
1 In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
2 Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
Sherrie took the lovely picture of the chestnuts above a couple of days ago. She was out for a walk and came back with her pockets full. The reason it's showing up now is because we were both too interested in eating the soup to spend the time to take a picture where it didn't look like someone had already digested it.
I've been doing my best recently to make sure that I'm trying new recipes when I make meals. Without a concerted effort we'd be eating
This beautiful cayenne pepper grew in our backyard. I planted them as an experiment to see if they would have enough time to ripen. Success! I'm not much for spicy food but I love the look of them. I'll photograph them and then set them loose to wreak havoc on someone else's digestive system.
Well, Sherrie finished her cookies before I finished the post. Mmmmm, they're delicious.
*Sorry if you were looking for Hot Hot Heat.