It’s deep in the fall and the weather is unusually warm. But that doesn’t mean you can’t make a great soup. And what better one then a classic? This time I will keep it simple but very flavorful. I had some leftover chicken broth from a previous meal and froze it. I decided instead of taking that and making stock out of it I would use it as is to be my base for this soup. It’s basically chicken water but it lended itself beautifully to this recipe. But if you don’t have any lying around regular chicken sock will work. I hope you enjoy it! I did!
Jason had a friend over for bbq the other night and we had a small sea food fest. We started out with mussels. I steamed them with a semi sweet dark beer we crafted, order added some pickled ginger, a few sweet pickled pearl onions that we canned a couple winters ago and a little pickle juice to cut the sweetness. They were amazing! But the real show stopper was the Branzino (striped bass) and Sea Bass that they bought. Whole fish, gutted and deboned of course. Well not totally deboned as that is very hard to do. We salted and peppered the cavity then put whole sprigs of rosemary and lemon slices, wrapped them up in foil and grilled them for about 12 minutes on each side. The result was a very aromatic, moist, flaky delicious fish. The perfume of the rosemary was light, and the lemons kept the fish from drying out – and of course the citrus aspect. Now most people wouldn’t use such an aromatic herb, and usually I wouldn’t either. It was one of those happy accidents. We were going to use thyme, but we accidentally bought the wrong herb. Oops! We were all glad we did since there was barely any fish left over for lunch the next day. Of course now I am craving fish with thyme and lemon. Guess that means another bbq!!
It may be winter but I thought it was time for a little summer. So here is my recipe for a roasted tomato soup that will make you warm with the summer sun!
Remove from oven and place in pot with chicken stock
Bring to boil and reduce heat, cheap simmer for 15 minutes.
When done blend or use immersion blender to puree
Put back in pot on low heat and serve.
Notes
If you want you can remove the skins after roasting, just wait till they have cooled before you handle them. If you want a creamy soup just add heavy cream when you have put it back on the stove on the low heat. If you want a little thicker soup, cut down the amount of chicken stock by about ¼ cup.
Another Turkey day has come and gone and we are sad to see it go. But we have great memories. We arrived at our destination late so we didn’t get any pictures of what was made. There was the usual suspects, stuff Turkey by Joe, decease green beans, side effects stuffing, cranberries along with a few new items. I made Jason’s famous smoked sweet potato/potato mash, there was a refreshing fennel salad, Brian’s sweet potatoes with paprika, Anna made butternut squash with parmesan cheese, fresh parsley and thyme, while Kirk made a lovely whiskey cocktail that had everyone thankful. Luckily for us Jason did take pictures and made a fabulous pumpkin pie that disappeared faster than giblet gravy! Or was it a pumpkin pie? I told everyone I would let them know what was it it but not til after. So without further ado the secret ingredients in the the pies were Butternut Squash and Brandy. No pumpkins were harmed in the making of this pie. We got the idea from The New York Times http://www.nytimes.com/video/2012/11/14/dining/100000001903215/pumpkin-pie.html We thought, hmmmm interesting lets do it! The results speak for themselves. Two pies gone in no time. We also had an actual pumpkin pie and it was delicious. But I think from now on it’s Butternut Squash Pie that will be made in The Lab.
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