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desperanceNote to self: when making soup, it does help to put the blade in the processor before whizzing it. Trying to whizz it. Whatever.
Note to world: soup! Make more soup! Why does no one make soup any more? It's easy! It's fun! And, y'know what? At the end of this brief and entertaining process? You have soup!
Oh, all right, since you ask:
Last night I put a pound and a half of cherry tomatoes in an oven dish, on a bed of herbs from the garden - winter herbs, thyme and rosemary and bay. Added half a dozen garlic cloves in their skins. Splashed a little olive oil over all and gave it a shake, then slid 'em into a medium oven for forty minutes or so, till the tomatoes were split and wrinkled and starting to colour and the garlic was softening.
Turned the oven off and left it till now. Sliced an onion and a fresh chilli and sizzled those in olive oil, while I picked out and discarded the herbs from the tomatoes, and slid the garlic cloves out of their skins.
Put everything in the food processor, and whizzed it. Tried to whizz it. Tipped everything out of the food processor, put the blade in, put everything back. Whizzed it. Added salt and pepper and a little chicken stock to loosen it. Done.
For a smooooth soup, I would've sieved it after, but I like a bit of texture. Right now it's all simmering gently, and I am off to luncheon.
PS - serve with bacon croutons, a dollop of cream, a dollop of pesto. But you didn't need telling that, did you? Nom-nom-nom.
PPS - and a grating of parmesan. Obviously. And black pepper. It's actually more fuss in the serving than the cooking, but ain't that always the way...?
Note to world: soup! Make more soup! Why does no one make soup any more? It's easy! It's fun! And, y'know what? At the end of this brief and entertaining process? You have soup!
Oh, all right, since you ask:
Last night I put a pound and a half of cherry tomatoes in an oven dish, on a bed of herbs from the garden - winter herbs, thyme and rosemary and bay. Added half a dozen garlic cloves in their skins. Splashed a little olive oil over all and gave it a shake, then slid 'em into a medium oven for forty minutes or so, till the tomatoes were split and wrinkled and starting to colour and the garlic was softening.
Turned the oven off and left it till now. Sliced an onion and a fresh chilli and sizzled those in olive oil, while I picked out and discarded the herbs from the tomatoes, and slid the garlic cloves out of their skins.
Put everything in the food processor, and whizzed it. Tried to whizz it. Tipped everything out of the food processor, put the blade in, put everything back. Whizzed it. Added salt and pepper and a little chicken stock to loosen it. Done.
For a smooooth soup, I would've sieved it after, but I like a bit of texture. Right now it's all simmering gently, and I am off to luncheon.
PS - serve with bacon croutons, a dollop of cream, a dollop of pesto. But you didn't need telling that, did you? Nom-nom-nom.
PPS - and a grating of parmesan. Obviously. And black pepper. It's actually more fuss in the serving than the cooking, but ain't that always the way...?