Wednesday, June 30, 2010
This is my favorite go to meal, it is my comfort food and tearing up the basil is the best part. We all argue over who is in charge of tearing up the basil so we all end up over the bowl tearing up the leaves as fast as we can.
• 1 stick of unsalted butter
• 2 medium yellow onions, chopped
• 3 cloves garlic, chopped
• 28 ounces canned whole plum tomatoes or crushed tomatoes
• 2 1/2 cups of organic free range chicken stock
• 1 1/2 cup of cream or half and half
• 2 teaspoons sea salt
• 1/4 teaspoon freshly ground black pepper
• Fresh torn basil and freshly grated asiago cheese on top.
1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes. Then add cream or half and half.
3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately and top with basil and asiago cheese.
4. NOW! Be careful you don't even want to know how many times I have put too much soup into the blender...I turn it on and it explodes all over my kitchen and me. It hurts, and you would think I would not do it more than once. What can I say? Slow learner I guess.
I just buy a good multigrain artisan bread from my local grocery and a sharp cheddar cheese and make a killer grilled cheese to dip into the soup.
P.S. Warning for some reason after eating this comfort food you will also want to make chocolate chip cookies. Which I still cannot bake a good batch of, please email me if you have the winning recipe! email@example.com
P.P.S. I also take chocolate chip cookie deliveries, just saying.
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