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Stir the Pot

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 Daniel Jacobs’s Late-Season Roasted Tomato Soup

Pairing Clos Chanteduc, Côtes du Rhône, 2004, available at Binny’s, Schaumburg

 roasted tomatoes:
10    vine-ripe tomatoes
2     tbs. balsamic vinegar
6     tbs. extra virgin olive oil

1     onion, roughly chopped
10     garlic cloves, finely chopped
2     ribs celery, roughly chopped
1     quart cream
1     medium potato, peeled and diced
1⁄2     cup olive oil
2     quarts water
    Rye croutons, crème fraîche with minced
    fresh oregano for garnish

  for the bouquet garni:

6     sprigs thyme
6     sprigs oregano
2     bay leaves
6     sprigs parsley

Soup: Core the tomatoes, cut them in half, and toss with the balsamic vinegar and olive oil. Place in a sheet pan lined with parchment paper and roast in oven at 350 degrees for 30 minutes, or until they take on some color. Sweat the onion, celery, and garlic in oil over low heat until translucent. Add the potato, cream, and water. Add the bouquet garni wrapped in cheesecloth.
Add the tomatoes to the soup base and simmer 45 minutes or until potato pieces are tender. Remove bouquet garni and purée soup in batches in blender. Adjust seasoning with salt and pepper. Serve with rye croutons, a drizzle of olive oil, and oregano crème fraîche. Makes 6 to 8 servings.

Stir the Pot: Main Menu

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