Ease into it

Yesterday, when Ryan, Sam and I were out for a walk I couldn't get over how many leaves were on the ground. It blew my mind that we were surrounded by oranges, reds and golds instead of bright greens. I looked at houses with Hallowe'en decorations and was puzzled by why these people were decorating so early. And then it hit me...it's October.
How did that happen??
  
I feel like yesterday was August and we were taking Sam on his first boat ride. September came and went and I didn't even notice. Now that I've officially realized it's fall, I think it is only fitting that I make this soup. It is from Gwyneth Paltrow's cookbook. I've tried a few of her recipes now and have enjoyed every single one. Ryan hates tomatoes and he happily ate this soup, so that has to be saying something.

If you are like me and are still stuck in between seasons, make this soup, snuggle up on the couch with a blanket and try to ease yourself into it. Before we know it those decorations I saw will be red and green instead of black and orange.

Slow Roasted Tomato Soup

from My Father's Daughter by Gwyneth Paltrow

serves 4

 

Slow Roasted Tomatoes

16 pieces (8 whole tomatoes) slow roasted tomatoes

olive oil

salt

 

Heat oven to 275 degrees. Line a baking pan with aluminum foil. Cut the tomatoes in half, place skin side down and drizzle with olive oil until all tomatoes are covered. Sprinkle generously with salt. Roast for 3 to 5 hours or until tomatoes are shriveled, but still juicy. When done, allow the pan to cool.

 

Slow Roasted Tomato Soup

 

3 tablespoons extra virgin olive oil (or more as desired)

2 cloves garlic, minced

6 fresh, large basil leaves (4 whole, 2 chopped)

1 (28-ounce) can whole peeled tomatoes, with juices

1 1/2 cups milk

salt

ground pepper (I used 1/4 teaspoon)

 

Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for two minutes. Add 4 of the basil leaves, canned tomatoes and juice, and 1/2 can of water. Bring the soup to a boil, then reduce the heat to low and simmer it uncovered for 40 minutes. As it simmers gently break apart the tomatoes with a wooden spoon. After cooking stir in the slow-roasted tomatoes with any juices. Stir in the milk and whiz with an immersion blender until completely smooth.

 

I added a laughing cow cheese triangle to each of our bowls and some chopped basil leaves. Don't forget to season with salt and pepper.

the point stuck

The other day at breakfast a good friend's husband described in great detail how he made ribs the night before. At the time I thought nothing of it. Later she sent me a text message saying:

"We got in the car and B said 'I tried to be very specific about the rib sauce so Melissa wouldn't get mad at me again'".

I couldn't help but laugh. Last year I wrote a post about a really good hamburger and how the host wouldn't share the recipe. Apparently, the point stuck.

I love people who share recipes.

Another friend has made an amazing cold raspberry soup for me a couple times this summer and she passed the recipe along so I could share it with you.

The last time we ate it with a few salads on the side but it would be amazing with cucumber sandwiches.

Andrea's Cold Raspberry Soup

1 package (20 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups water
1/4 cup whit tine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1//1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 cup (8 ounces) raspberry yogurt
1/2 cup sour cream

In a blender, puree raspberries, water and wine if desired. Transfer to a large  saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium  heat. Remove from  the heat; strain and allow to cool.

Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

Makes 4-6 servings.

can't sleep

Since I can't sleep, I thought I would pop over here to leave you with a delicious, light summer soup.

Summer habits have kicked in; Ryan is sound asleep and I'm here on the couch catching up on pvr'd cooking shows. Giada just made an amazing caprese salad that I will definitely be sharing with you soon!
Lynn Ogryzlo's Broccoli Parmesan Soup

2 tbsp unsalted butter
1 onion, chopped
4 cups broccoli stems and florets
1 potato, peeled and chopped
6 cups canned chicken stock
1/2 cup half and half cream
4 tbsp freshly grated parmesan
salt and freshly ground pepper to taste
1/4 cup sour cream
1 tbsp table cream
seasoned croutons

In a heavy bottomed stockpot, melt the butter and cook the onion over medium heat until translucent (3 mins). Add broccoli and potatoes and cook for 5 mins. Add the chicken stock and simmer for approx. 10 mins. Return to pot, add cream and parmesan cheese and salt and pepper. When ready to serve, spoon soup into individual bowls. Mix sour cream and table cream together and drizzle over soup. Garnish with seasoned croutons and parmesan cheese.

If you have time slow roast some vegetables, slather a baguette with goats cheese and have a delicious sandwich too!



Enjoy!