Eat the Best Food Ever

This recipe is from The Classic Vegetable Cookbook by Ruth Spear. The cookbook is the most used one in my library.

2# tomatoes

2T olive oil

2 garlic cloves, minced or pressed

4 leaves basil, shredded, or thyme or oregano. It’s possible to use dried herbs, but fresh is so much better.

2 c beef, chicken, or vegetable broth (I prefer chicken)

salt and freshly ground pepper

pinch sugar

Peel, skin, core, and lightly seed the tomatoes. Heat olive oil in a soup pot, add tomatoes, and cook over moderate heat until they almost melt. Add garlic and herbs, cook 5 minutes longer. Add stock or broth, salt and pepper to taste, and sugar. Simmer for 5 more minutes, blend with immersion blender or in the blender.

I made this one up one time when I had way too many tomatoes. It’s pretty tasty. Feel free to swap in/out Thai flavors, though I think the lemongrass is key.

3 # tomatoes, peeled and chopped

3 T peanut oil

2 garlic cloves, chopped or pressed

1 1/2 quart chicken stock

1 can coconut milk

2 Kaffir lime leaves (can sub a bit of lime zest and juice)

2 chunks galangal (can sub grated ginger if need be)

2-3 stems lemongrass, pounded and sliced

Heat oil and add tomatoes. Cook until melted. Add garlic, cook 5 more minutes. Add stock, coconut milk, and seasonings. Cook 5 minutes. Remove lemongrass, then blend soup with immersion blender or in the blender. Season with salt, pepper, and sugar. White pepper works best if you have it. This soup freezes well.

This is an old standard of mine. You can make it any time of the year, but it’s best when the carrots are super-sweet. Use this as a base recipe, and improvise based on what you have that might go well with it. Today I am making it with a couple of beets thrown in, and garnishing with fresh chopped dill. Make it a vegetarian dish by substituting vegetable or fish stock.

6-8 carrots

1-2 cloves garlic, minced or pressed, or shallot

1 onion

1/2- 1 stick butter (preferably unsalted)

3-4 cups chicken stock or broth

dry vermouth (or sherry)

1/2 cup cream

white pepper and salt

thyme or other fresh herb

Saute vegetables in butter until soft. Use enough butter to keep vegetables from sticking. Put all in saucepan with stock and a half cup or so of the vermouth. Cook, covered, over medium heat until vegetables are soft.  Puree in blender, or in pan with immersion blender. Add cream and herbs, adjust seasonings and consistency. Keep on stove top long enough to cook off the raw cream flavor. Soup should be thinner than baby food. Freezes well.