As our farmer’s markets have closed, this will not do you any good this year as you must have very ripe tomatoes. This recipe comes from the Milk Street Magazine. Milk Street is the name of the street where Chef Christopher Kimbell’s office/cooking school is located. He came to my attention on a zoom call during The Pandemic with my college friends from Moore Collage of Art and Design in Philadelphia. Since then I have bought his cookbooks, subscribed to him on line and now his cooking magazine. This is the first recipe I have tried from the magazine and it was delicious. So fresh really ripe tomatoes are a key they ask for, but the recipe has items I’ve not seen in other tomato soup recipes.
Ingredients:
5 T sated butter, cut into pieces (I used unsalted)
2 1/2# ripe tomatoes, cored and cut into large chunks
1 qt. low sodium chicken or vegetable broth (I used my homemade broth)
1 large white onion, chopped
Directions:
- In a large Dutch oven over medium-high heat, add the butter and tomatoes, then cook, stirring occasionally, until the tomatoes begin to break down and the skins peal away, about 5 minutes.
- Add the broth, onion and a large pinch each of salt and pepper. Bring to a boil, reduce to medium-low and cook, uncovered and stirring occasionally, until the onion has softened and the tomatoes have broken down completely, about 20 minutes; adjust the heat as needed to maintain a steady simmer.
- Cool uncovered for about 5 minutes.
- Using an immersion blender, blend until smooth. (If you don’t have an immersion blender, get one.)
- They recommended topping each serving with pesto, shaved Parmesan and toasted bread.
Maybe for company, but as today was the last official day of summer Jim grilled a hamburger for him and I had a salmon burger. We had them on homemade rye buns, recipe will follow someday.
Setting up this new blog has been a challenge. GoDaddy’s designers had one idea of how it would look and I had another. When they finally got the idea is was my way or the highway, it came together. actually as I look back it is almost comical. Every time I got rid of one of their goofy images, another one would appear. Ended up they had uploaded a ton of goofy images showing cooking schools and people in kitchens, vegetables cut up perfectly, etc. Paul Bocuse and I chose to only share this blog with a Dutch painter and food I cooked. We won!