One of our most favorite restaurants is Emily's. My husband and I love going there on a Friday evening to relax and have a great dinner. I am usually the one who is daring, but during our last visit Berk announced "The Tomato and Blue Cheese soup sounds good". I had my heart set on French Onion so I passed it up. One spoonful (and that is all I got...one!) of his soup and I knew I made a big mistake! Delicious! Of course I had to find a recipe so I could make it at home. My husband proclaimed this rendition is even better than Emily's. I'm not sure I totally agree. I think he's trying to feel less guilty about not sharing.
Ingredients:
3 pounds of roma tomatoes, peeled, and seeded
2 cloves garlic, minced
2 tablespoons vegetable oil
1 leek, chopped
1 carrot, chopped
1 1/2 quarts chicken stock
4 ounces blue cheese, crumbled
3 tablespoons heavy cream
fresh basil leaves
salt and pepper to taste
Preparation:
Heat the oven to 400F. Spread out the tomatoes in a lightly oiled baking dish — 13×9 cake pan will work quite well. Sprinkle with garlic, salt and pepper and roast for 35 minutes.
Meanwhile, heat the oil, and saute the leek and carrot for about 3 minutes, then turn the heat to low and simmer for 10 minutes, until soft.
Stir in the chicken stock, and tomatoes. Bring to a boil, then lower the heat to medium-low, and simmer for 20 minutes.
Remove from heat and add the blue cheese, cream and basil. Using a blender, puree the soup until smooth.
No comments:
Post a Comment