How's the weather over there?

Friday, March 03, 2006


So it's a bit late right now and you just finished making the most scrumptious; flavorful, delicious, and only you actually know how to from scratch, soup.

It's preparation and ingredients are simple; however, the final product has a flavor that is at once complex and yet delicate and robust. Kinda like you precious.

The soup itself can be broken into two steps: a simple broth, and one more ingredient.

Garlic and Tomato Soup

The Ingredients:

  • 5 14oz cans of Vegetable Stock

  • 1 Large head of Garlic

  • 1 Tbsp. of Olive oil

  • .5 Tsp of Paprika

  • 1 Sprig of Thyme

  • 1 Sprig of Sage

  • 3 Sprigs of Parslet

  • 1 14oz. can Undrained Diced Tomatoes

The Preparation:

  1. Tie the herbs together into a bouquet, we'll need these later.

  2. Bring the Vegetable stock to a boil. Then reduce to low.

  3. While thats happening, Mince the garlic.

  4. In a large soup pot, saute the garlic over low heat in the olive oil until golden.

  5. Add the stock to the garlic.

  6. Drop in the herb bouquet and add the paprika; stir, bring to a boil, then reduce heat and simmer.

How long they simmer is up to them; you usually simmer for about 30 minutes. It depends on how strong they want the flavors to be.

When that's done the only thing left to do is add the diced tomatoes and simmer an additional 15-20 minutes.

Goes great with a fresh baugette or some bruchetta, croutons or crostini. A small spinach, feta, and apple salad or some pasta and they have a meal!

Bon App├ętit!!

All credit for this recipe belongs to the Moosewood Collective. You're just too lazy to find the link right now. :-P


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