Friday, January 12, 2007

Chilly Friday Recipe Blogging

Brrrr! It's cold here! Or maybe it's just my house...I'm in my thermal jammies ('cause it's Casual Friday everday I don't teach!) and I'm still cold...I should just go back to bed and wake up in the spring.

But before I go hibernate, I'm posting this recipe from Medieval Mom:

Cream of Fresh Tomato Soup with Herb Croutons:
- 2 teaspoons olive oil
- 1 sweet onion, such as a Vidalia, thinly sliced
- 2 bay leaves
- 3 pounds fresh tomatoes, peeled, seeded, and chopped (I like the vine tomatoes but you could use roma - beefsteak can be a little tasteless).
- 2 teaspoons corn starch
- 1/2 cup heavy cream
- salt and ground pepper to taste

1. Heat the oil in a large saucepan. When it's hot, add the onion and bay leaves. Reduce heat to medium and saute, stirring onion until soft and translucent.
2. Turn the heat up to medium-high and pour in the tomatoes. Stir until they start to bubble, about 2 minutes.
3. Turn down the heat to medium-low, cover, and simmer gently until the tomatoes thicken, about 20 minutes.
4. Remove bay leaves and discard.
5. Puree the tomatoes with an immersion wand-blender or in a food processor. If you use a food processor, transfer the tomatoes back to the pan after you puree them.
6. In a small bowl, stir the cornstarch into the cream - make sure they're well blended!
7. Stirring constantly, pour the cream mixture into the tomatoes. Place over medium-low heat and whisk until thick and smoothe, about 6 minutes.
8. Season with salt and pepper - serve hot with grated parmesan or chedder on top.

Herb Croutons
- half a french baguette, cut into crouton-sized squares.
- half a stick of butter
- large garlic clove
- thyme, rosemary, herbes de provence, or any kind of herb you want

1. Melt butter in a skillet; press in the garlic clove and saute it a bit in the butter.
2. Put the pieces of bread into the butter and toss them a bit. Sprinkle with herbs and toss them a bit more.
3. Spread them onto a cookie sheet and bake until golden and crunchy.

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