Sunday, August 25, 2013

Next step

So next I used the cut rosemary as a rack for my roast. It is now cooking in the oven and I smell the heavenly rosemary.

It is cooking for four hours. Then will be used tomorrow. Now I have moved on to using some of the basil. So I am making Roasted Tomato Soup. I have cut a variety of Tomatoes into quarters and added 6 smashed garlic cloves, a large shallot sliced and then sea salt and pepper and then some olive oil. I am roasting all of this for about 30 minutes.

Flash forward to Sunday. The soup is ready !!! It is great.

21/2 pounds fresh tomatoes
6 clove garlics, peeled
2 small yellow onions sliced
1/2 cup Extra-Virgin olive oil
Salt and pepper freshly ground.
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil
3/4 cup heavy cream.

Wash and core the tomatoes into halves. Spread the tomatoes, garlic, and onions onto the baking sheet . Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast for 30 minutes.

Transfer the tomatoes and opinions to a stock pot.Add 3/4 of the chicken stock, bay leaves, and butter. Bring to boil, reduce heat and simmer for 15 to 20 minutes or until the liquid has reduced by a third

Wash and dry basil leaves and add to the pot. Use an immersion blender to purée until smooth. return to low heat and add cream and chicken broth until desired consistency.Garnish with salt and pepper.

This soup is delicious. And best thing I used a bunch of tomatoes.

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