Monday, April 23, 2007

Spinach Tomato Soup

This is a recipe I created in an attempt to duplicate a Basque soup at a local restaurant. It doesn't taste like the Basque soup (DH likes it better) but it's still yummy.

Prep: 30 minutes
Yield: 4 servings

8 large red ripe tomatoes, peeled, seeded & chopped.
About 1 Tablespoon organic extra virgin Olive Oil
1 large white onion, minced into a pulp.
A little bit of fresh minced garlic
1 cup of chicken stock, simmered & reduced to 3/4 cup
1 cup Heavy Cream
Salt & Pepper
1 cup grated cheddar cheese
1/2 tsp baking soda (to neutralize acidity in tomatoes/tomato sauce)
Salt & Pepper to taste
Fresh spinach, cut into strips approximately 1/4 inch wide

Heat olive oil and add onions and garlic. Cook until onions are soft & clear, but not browned. Add spaghetti sauce and heat on medium heat until warm but not boiling. Add baking soda, and heat while stirring constantly. The soda will make it bubble, but it should never boil. When the bubbling stops, stir in water/bullion mixture. Puree entire mixture in blender until smooth. Gradually stir in cream/milk and heat until warm. Stir in cheese. Salt & Pepper to taste. Add spinach and heat until spinach is wilted.

Tips and Tricks
To save time and make this recipe without a trip to the store, I substitute a large jar of spaghetti sauce for the tomatoes, 3 boullion cubes dissolved in 3/4 cup water for the chicken stock, and evaporated milk for the cream.

Make it Healthier
Change out cream for evaporated milk. Reduce oil. If you use tomato sauce/spaghetti sauce in place of tomatoes check sugar & corn syrup content and use a low sodium variety.

How Kids Can Help
Chop onions using Pampered Chef chopper.

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