Tomato Soup

The reason this soup isn't "tomato red", is because it has some hidden veggies of carrots and onions inside.  It may change the color, but it does not make the soup taste like carrots at all.  In fact, carrots sweeten up the soup without having to put sugar in it.  

Serves 4
Ingredients  


 1 Tbs Butter
2 Large Carrots chopped
1 Small Onion diced
1 Tbs of Garlic minced
2C Chicken Stock 
3lbs of roughly chopped tomatoes (about 8 tomatoes)
3 Basil Leaf Stems
5 Fresh Basil Leaves Chopped
2 Tbs plain Greek Yogurt 
1/4C Parmesan Reggiano
Salt to Taste

1.  In a dutch oven or stock pot, melt the butter on medium heat until it browns 
2. Cook onion and carrots in the butter until softened (about 15 minutes) 
3. Add garlic until fragrant 
3. Add the chicken stock then the tomatoes and the basil leave stems to the pot
4. Bring to a vigorous boil
5. Lower heat and let simmer for approx an hour and a half.  Until liquid is reduced in the pot.
6. Blend using a hand blender, or placing the mixture into a blender in batches.
7. Stir in basil, Greek yogurt, and Parmesan Reggiano.  
8. Salt to taste

Enjoy!

Salsa Verde

Near me tomatillos have become readily available and abundant, which is wonderful, because they are delicious when blended. 

Salsa Verde


Ingredients

2 Tomatillos
1 Small Jalapeño
2 cloves of garlic
2 Tbsp Cilantro
2 Tbsp Water
1 Tbsp Olive Oil
Pinch of Salt

Directions

1. Peel and wash the stickiness off of the tomatillos with soap and water

2. Brown tomatillos and garlic in a pan over medium heat until slightly browned.

Tip: Cut tomatillos in half or quarters to achieve more surface area for brown spots 

Or

2. Place tomatillios under the broiler to roast and until dark brown spots appear (about 4 minutes)

3. Place tomatillos, jalapeño, cilantro,  olive oil, and salt into a blender and combine.
Tip: for less heat from the jalapeño ensure all of the seeds and interior are removed so you are just left with the shell of the pepper

4. The mixture may be slightly too thick.  

5. Add 1 Tbsp of water at a time to create a salsa consistency, not a paste.