SERVES: 6 – 8
INGREDIENTS
- 4 tablespoons butter (we used unsalted)
- 1 onion, diced
- 2 slices bacon, proscuitto, or ham, minced
- 4 cloves garlic
- 5 tablespoons whole-wheat flour
- 5 cups chicken broth/stock
- 1 28-ounce can of whole, peeled tomatoes (with liquid) or about 5 – 6 medium-sized fresh tomatoes that have been boiled for 1 minute and then peeled…either way they need to be roughly chopped before using
- 3 parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup heavy cream (or less if desired)
- 1 teaspoon salt (or more if you are using unsalted homemade broth)
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
- Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
- Add the flour and stir vigorously for 2 – 3 minutes.
- Pour in the broth and tomatoes and bring to a boil while whisking constantly.
- Throw in the herbs and simmer on low heat for 30 minutes.
- Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
- Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.
I did not have fresh herbs so I used dried thyme and skipped the parsley. I liked having the thyme in the end result. I did use the bay leaf. I did not have any bacon on hand so I skipped that. We are also trying to eat less meat (but that is for another post). I also did not use heavy cream. I can't find any heavy cream that is organic and does not have carrageenan in it (an Irish moss that is known to cause intestinal inflammation-carrageenan). So instead I used almond milk. I also added probably 3-4 teaspoons of salt. The recipes from this website tend to be a little bland for my taste so I pretty much always add more seasoning than what it calls for. I used diced tomatoes instead of whole and cutting them. The final result was delicious! We also used Ezekial 4:9 organic sprouted bread along with raw organic mild cheddar cheese to make grilled cheese. It was great for an easy going Saturday night. Dan and Carson also gobbled it up. I stored the remaining soup in Mason jars and put 1 in the freezer, I ate the other jar tonight :)
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