Monday, August 8, 2011
Zuppa Pomodoro di Toscano (Tuscan Tomato Soup)
(Tuscan Tomato Soup)
This isn't the bland, tasteless catchup like soup from the famous red and white can of your youth, this is a full-bodied, hearty, and flavourful gift from Tuscany. You can either use fresh Roma tomatoes or whole, canned Italian style tomatoes . . . if you opt for the latter use genuine San Marzano tomatoes from Italy it's worth the few pennies more in taste.
5 cups tomatoes, peeled, diced and seeded
2 cups of chicken stock
2 large yellow onions, finely diced
1 ½ cups of heavy whipping cream
1 cup Basil Pesto (see recipe)
3 tablespoons extra virgin olive oil
Coarse Kosher salt and freshly ground black pepper
1. Heat oil in a medium sized, heavy bottomed soup pot over low heat. Add the diced onions and sauté until softened and translucent (do not brown).
2. Add the tomatoes and allow to simmer. When the tomatoes are at a simmer, add the chicken stock.
3. Continue simmering for about 15 minutes giving the flavours time to combine.
4. Add the whipping cream and pesto. Remove from the stove and carefully pour the soup into the container of a blender or food processor and process to the consistency you desire (we enjoy the soup slightly chunky).
5. Pour the soup back into the pot and return to a simmer over low heat. Taste and adjust seasoning with salt and black pepper.
6. Serve warm accompanied by crusty Italian or French bread.Next Week's Posting: Pollo Brasciole (Stuffed Chicken Rolls)