* * *
remember 'my' stove from the last post..
well..of course i didnt buy it..
remember..i dont cook...
but..............i may just start after
this week's guest posting by our loveable
Ben from FOLK magazine
- - - - - -
Tomato Soup
By: FOLK Magazine
{Ben Ashby + Amy
Thayer}
Good
morning!
As you enjoy your morning coffee let me introduce myself.
I’m Ben, the
Editor-in-Chief of FOLK Magazine.
It is a true pleasure for me to be the guest
blogger today.
I want to share one of my favorite recipes from our current issue
with you.
The fabulous recipe is for tomato soup.
I know you will fall in love
with it.
The recipe was created by one of my writers—Amy Thayer.
As
the chill of winter creeps into my bones, I find myself longing for a thick
hearty meal to warm me from the inside out. There is nothing more comforting
than a big bowl of flavorful soup as you snuggle up in front of the fireplace,
under your favorite throw. With this recipe I wanted to create a no-fuss type of
meal that is jam packed full of sophisticated flavors. When someone says 'comfort' does the childhood combination tomato soup and grilled cheese come to
mind? I know it does for me. That doesn't mean run to the kitchen and open up a
can. This recipe has rich bold grown-up flavors, but still touches that place
where memories reside and brings a sense of comfort to your mind, body, and
soul.
Ingredients:
1
tablespoon butter
1
tablespoon olive oil
1
medium onion
2
cloves garlic
1
12 ounce can fire roasted crushed tomatoes
1
12 ounce can stewed tomatoes
1
cup vegetable stock
1
teaspoon salt
1
teaspoon sugar
1
small red bell pepper
1
cup sour cream
In
a large sauce pan begin to heat 1 tablespoon of butter
and 1 tablespoon of olive
oil over medium heat.
Add one medium onion, sliced. Stir occasionally to prevent
burning. When onion becomes translucent add two crushed cloves of garlic. Reduce
heat just slightly and continue stirring until onions and garlic get nice, soft,
and caramelized. Add 1 12 ounce can fire roasted crushed tomatoes and 1 12 ounce
can of regular stewed tomatoes, 2 cups vegetable stock, 1 teaspoon salt and 1
teaspoon sugar. Increase the heat and bring to a boil then reduce to a simmer,
cover and continue to cook for 1 hour.
Meanwhile
line a sheet pan with foil, place 1 small red bell pepper on the foil and drizzle lightly with olive oil. Place under the broiler until the skin blisters
and burns. Repeat this process on all sides (approx. 5-6 min. on each side)
Immediately remove from the oven and wrap the foil around the pepper lightly,
yet completely covering the entire pepper until cooled. This will steam the
pepper for easier removal of the outer skin. When cooled remove foil and scrape
away all of the skin While the blackened skin should come off with ease, you can
also use the dull side of a paring knife to help. (Do not rinse the pepper with
water. This will wash away the oils and flavors that you will want to keep in
the recipe.) Cut the pepper into a few large pieces to cut away the stem and
remove seeds; discard. dice the flavorful flesh of the roasted red pepper; add
to soup.
Simmer
for an hour to allow the flavors to blend together; remove from heat. Using an immersion hand blender, blend until the soup is creamy and contains no chunks.
Stir in one cup of sour cream; serve.
FOR
MORE RECIPES FIND FOLK’S WINTER 2013 ISSUE
NOW OR
- - - - - - -
i might just have to go back and get that stove after all !!!
thanks for stopping by Ben
and we look forward to
your next issue !!
