Tomatoes! More to follow.
While the calendar says it is mid October, weather wise, we are stuck in late summer. They keep telling us that it will change this weekend. I hope so because I am ready to be in soup-mode.
It is Friday afternoon. I finished around 3:45. Jamie is still hard at it at 5pm. He is jamming to 80's music as he finishes annual evaluations. It must be a bit stressful as the music is blaring! It think this is so I don't hear him yelling various words when the program does not work. Always an Army guy...he hates to miss deadlines. Some things never change.
Cate has made her daily call which I know helped him a great deal. She is COMING HOME on Sunday...No, I am not in the least bit excited.seriously, I cannot wait...I get the added blessing of heading her direction mid week to attend a conference and will be staying in Carlisle Barracks so maybe we will a dinner or two together as a family.
But let's go back to this soup. A version of it appeared in the NY Times this week along with a new version for grilled cheese. I have an abundance of heirloom tomatoes growing the backyard. Most of which, I had to ripen on the kitchen counter but they still turned out really well...and I really stink at growing tomatoes! So instead of using canned tomatoes, I used my own.
Super Easy Tomato Soup
28 ounces of really good, ripened tomatoes, diced
3/4 cup chicken broth
1 tsp oregano
salt and pepper
1-in rind of Parmesan
1/2 large yellow onion, diced
1 1/2 t oregano
1/2 cup heavy cream
4 T butter
1. Place the diced tomatoes in a stockpot. Add the chicken broth, oregano, Parmesan, butter, onion, salt and pepper. Cook for about 20 minutes.
2. Cool. Then puree with an immersion blender. Add cream and taste for seasoning.
3. Make your favorite grilled cheese and do not forget to dunk it in the soup!
Enjoy and have a good weekend. Johnny Cash is on the turntable. Have to start singing and maybe dancing in my chair!