Barry took in a record-breaking 7 eggs today. Two of them are from first-timers. We suspect the French Marans and the Turken.
I’m at home today. Just got my wisdom teeth yanked. Lucky for me, Barry has offered to take care of me. First on the agenda: a tomato soup; I needed to eat every four hours so the Vicodin stayed down nicely. When the man asked for the recipe, I pointed him to our blog… then I realized I had never posted our winter (canned) tomato soup recipe. How is this possible?!
In my drugged up stupor, I quickly wrote it up for him. Then I tried to stop him when he dumped the soup into the Vitamix blender. “Honey… just use the stick blender so you don’t have a whole blender to clean up!
But it was too late. Barry was whizzing away before I stumbled into the kitchen. I was about to say honeeeeyyyy, you weren’t supposed to do that, when he turned and presented me with the most beautiful tomato puree I think I’d ever seen. Damn, the man knows what he’s doing.
A note on quality ingredients. There was a time when I thought it didn’t make a difference. I mean, a can of tomatoes is a can of tomatoes, right… right? No. And I learned this lesson the old-fashioned way. I cooked with a can of San Marzano tomatoes once and it blew my mind. My like-minded and good friend Sarah agrees – good ingredients DO make a difference. And in this case, a 28 oz. can of San Marzano retails for $3.99. A 28 oz. Contadina can goes for about $2.49. That’s $1.49 difference. There are 6 bowls in this recipe. That’s less than a $0.29 up-charge for stellar tomatoes… have I made my case yet?
Now if this San Marzano tomato puree isn’t happy in a bowl, I don’t know what is.
- 1 medium brown onion, chopped
- 1 small carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, smashed
- ½ teaspoon dried thyme
- 1 bay leaf
- ¼ cup dry white wine
- 1 28-ounce can whole San Marzano tomatoes
- 1 quart chicken stock
- 1 handful chopped chives or basil leaves
- Minute 1: In a 4-quart heavy pot over medium-low heat, sauté onion, carrot, celery, and a good pinch of kosher salt (approximately ¼ teaspoon) in olive until soft, about 7 minutes.
- Minute 10: Add garlic, thyme and bay leaf and cook for one more minute.
- Minute 11: Add white wine and let cook one additional minute.
- Minute 12: Add can of tomatoes. Squeeze whole tomatoes while dropping them into the pot. Add chicken stock. Bring up to a boil, then reduce to a simmer.
- Minute 15: Simmer gently for 40 minutes. Remove bay leaf.
- Minute 55: Pour half of soup into Vitamix and blend on speed 1. Once the motor is running, slowly increase to speed 10; then turn switch to "high" for 5 seconds. Turn motor off and pour soup into a large bowl. Repeat blending exercise with remaining half of tomato soup.
- Minute 60: Ladle soup into bowls, garnish with chives and serve immediately.
Source: Rustic Garden Bistro
Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.