Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, October 5, 2011

Tomato Soup

Tomato soup and grilled cheese sandwiches, what could be better on a cold rainy day?  Reason enough to keep a can of crushed tomatoes in the pantry.  This time around I heated up a splash of oil with some fresh chopped rosemary before adding the tomatoes to the pot but definitely not necessary…I just happen to have some around from a lamb dish the night before.  After heating up the crushed tomatoes I added a cup of chicken stock and let it simmer for five minutes before going at it with a stick blender until silky smooth.  Then salt and pepper to taste, that’s it.  Don’t forget to dip.

No comments:

Post a Comment