Just when I thought winter had finally retreated, it comes back with rainstorms and a cold wind. I feel like this http://whatshouldwecallme.tumblr.com/post/48693968924/when-i-start-feeling-like-summer-is-coming-and-suddenly
But! There is a bright side, because when the weather outside is frightful… let us cook let us cook let us cook!
Today’s Menu: Rainy Day Tomato Soup
1 small onion (yellow)
1 clove garlic
1 tablespoon extra virgin olive oil
1 cup worth of vegetable or chicken stock + 1 cup plain water
1 teaspoon salt
½ teaspoon paprika
Step 1. Steam the tomatoes in a pot until soft, about 15 minutes.
Step 3. Add 1 clove of chopped garlic to mixture and wait for it to turn golden. (Also enjoy the glorious smell that is now infusing your kitchen) The carrot/onion/garlic mixture should soften and be caramelizing. Add the broth and water. It will start looking like this:
Step 4. Rinse Tomatoes in cold water so they begin to cool down enough to peel off the skin
Step 5. Make two slits in the bottom or top of the tomatoes, making an x. You’ll “undress” the tomatoes easily by pulling the skin away. If the skin won’t come off, the tomatoes weren’t cooked long enough.
Step 6. Mash the tomatoes into the carrot, onion, and broth mixture and cook for an additional 15 minutes on a low to medium heat with the paprika and salt added. The tomatoes should have broken apart and become part of the liquid now.
Step 7. Allow to cool, blend in a food processor or blender and serve with basil or parsley
Simple (ish) healthy, and colorful. Best served with a book and a seat by the window.