"The poorest, the weakest, the simplest child, is born for immortality. This value outweighs the entire material universe, no matter how small a mark this child makes on it. The tiniest infant owns a deathless intellect, and is as immortal as the Father of spirits. No one can tell what this child will become."

~ A Prebyterian Pastor who died in 1873


"And these words that I command you today shall be on your heart. You shall teach them diligently to your children, and shall talk of them when you sit in your house, and when you walk by the way, and when you lie down, and when you rise."

~ (Deuteronomy 6:6-7)

Wednesday, October 21, 2009

Tomato Soup Recipe

I found this tomato soup recipe and it sounded really good and very versatile! I am going to try it possibly this weekend thought you may need a (possibly unconfirmed) great tomato soup recipe.

I will be sure to post reviews as soon as we give it a shot...

http://www.jennsylvania.com/jennsylvania/2009/09/yes-this-post-is-two-years-old-but-pertinent-today-because-im-making-this-soup-today.html

Found it on one of my favorite blogs: Jennsylvania.com



STACEY'S (MAGICALLY) ROASTY TOMATO SOUP

Can be served hot or cold and can easily be turned into a million other recipes. (Is magic soup??)
Approx 4 lbs. tomatoes - I use a mix of plum, cherry, and grape for depth of flavor, but it is essential they be fresh and ripe. (How many pounds is one square foot? Because that's how many I have on my counter.)

1 medium sweet onion or 4 large shallots, diced (Shallot is one of my favorite words - is pretty, like Charlotte, only more exotic. But would cause non-existent daughter to be teased on playground and children would taunt, "Your name is Onion!" Possible good dog name, though, particularly if of stinky pit bull variety.)

2 T Herbs de Provence (Did not know this existed in our house until opened spice cabinet. Magic cabinet?)

Olive Oil

Salt and pepper

Preheat oven to 250 degrees. (Remove stored Tupperware first.) (Or remove melted Tupperware after. Your choice.)

Cut tomatoes in half, toss in olive oil to coat, and arrange cut side down on oiled sheet pans. (Debate washing cookie tin with stuff still burnt on from mid-summer's lasagna debacle. Opt for big casserole pan. Is close enough.)

Add onion or shallot on top of the tomatoes. Sprinkle with the herbs and liberal salt and pepper.

Roast approx 1.5 to 2 hours until skins are loose and the flesh is soft. (Much like own self's.)

Peel skins off tomatoes and discard. (Or taste skins, declare delicious, and scarf right up.) Dump the contents of the sheet pans (casserole dish) into a large bowl, using an immersion blender. (Call Fletch to find out what 'immersion blender' is.) (Call Fletch back to ask if we have one.) (We do! Magic Fletch!)

Blend into chunky soup. (Change out of white shirt after operating very splashy immersion blender for first time.)

Adjust seasonings.
I serve either warm or cold with a dollop of creme fraiche (fancy!) or sour cream and some chopped fresh mint for grown-ups.

Add alphabet noodles or cooked rice for kids. (Genius! Too bad do not have daughter Shallot to feed to.)

Stir in toasted croutons and drizzle with olive oil and Parmesan for a classic Pappa al Pomodoro. (Am pretty sure is Italian for "father of the spaghetti.")

Add fresh basil and garlic and you have a chunky pasta sauce. (!) Add fresh oregano and it becomes pizza sauce. (!!)

Freezes beautifully, can be canned if you are ambitious (right), and lasts up to two weeks in fridge. (I TOLD YOU IT WAS MAGIC SOUP!)
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