cream of roasted tomato soup

cream-of-roasted-tomato-soup

My resolution to make more soup slacked a little; I haven’t made soup since the egg drop soup I posted last month.

Well, I take that back; I did add some Chinese noodles to a bowl of hot chicken broth last week when my kids had a sore throat, but that’s about it. For a few seconds there I felt my own self heading toward the flu, and joined them on the couch, wrapped up in a blanket.

That down time felt good, and it worked too. I finally added Downton Abbey to my Netflix queue and got all caught up with the first season during a marathon session – something I hardly ever let myself do.

I’m not a great television person. It’s hard to sit passively for what seems to me like time wasted; I find myself thinking of lists to write, books I need to read and some random details of daily life I think I forgot to do.

Letting all that stuff go once in a while is obviously good for the soul. And how lucky for me that since I’ve missed the first 2 seasons of a show that every person I know seems to be talking about, I now have LOTS to catch up on.

Don’t tell me what happened during last week’s episode – I know there was enough drama to cause sobbing in front of the television, but I’m not there yet!

cream-of-roasted-tomato-soup-recipe

I made a batch of this creamy tomato soup and my kids and I finished it off when they came home from school. When I make it again, I will double the portions to have a little leftover for lunch the next day.

Instead of milk, I used fresh bread as a thickener; thinking of the creamy version of Campbell’s soup my mom would make for me.

cream of roasted tomato soup

Serving Size: makes 2 - 4 servings

Ingredients

  1. 3 tablespoons olive oil
  2. ½ large white or yellow onion, sliced
  3. 2 pounds small vine-ripened tomatoes, such as Campari, sliced in half
  4. 1 teaspoon salt, plus additional to taste
  5. ½ teaspoon sugar
  6. 1 garlic clove, thinly sliced
  7. Freshly ground black pepper
  8. 2 or 3 thick slices peasant-style bread, crusts trimmed
  9. 3 tablespoons grated Parmigiano Reggiano or Parmesan
  10. 1 – 2 cups cup vegetable broth or water
  11. Crostini, soft goat cheese or ricotta and chopped fresh herbs (such as parsley, thyme or basil)

Instructions

  1. Heat oven to 425 degrees.
  2. Pour the olive oil into a baking dish or pan that will hold the tomatoes snugly (I used a 14-inch cast iron skillet); scatter the onion evenly over the bottom.
  3. Arrange the tomatoes cut side up over the onion and sprinkle with the salt and sugar.
  4. Roast 20 minutes; then scatter the garlic over the tomatoes and roast for about 10 more minutes – the tomatoes and onion should be soft and golden and their juices bubbling. Season the tomatoes with the black pepper to taste and cool 10 or 15 minutes.
  5. Transfer the tomatoes to a blender or food processor. Tear the bread slices into small chunks and add to the tomatoes (one half at a time if blending in 2 batches) along with the cheese. Add enough broth or water to barely cover the tomatoes – it will depend on how juicy the tomatoes are after roasting.
  6. Puree until smooth, in batches if necessary, adding more bread and/or liquid to achieve a consistency you like. I prefer the soup with a little body rather than very brothy. Taste for seasoning. Spread the crostini with some goat cheese and sprinkle with herbs to and place one in each bowl of soup.
http://familystylefood.com/2013/02/cream-of-roasted-tomato-soup/

red chili rapini aglio e olio

red chili rapini aglio e olio

Green Superfoods – especially kale – have been “trending” for a while. Now, it seems like there’s a kale salad on the menu of every restaurant I’ve visited over the past six months. I couldn’t be happier. I LOVE me a plate of Tuscan kale, raw or cooked.

But I’m thinking that maybe kale is the gateway green to other dark and mysterious vegetables…….like rapini.

I’ve been familiar with rapini (also called broccoli raab or rabe) since I was a kid, when I knew it as “robbie”. My grandmother would occasionally put a bowl of slow-cooked robbie on the Sunday table. I’m pretty sure I was seriously afraid of it back then. After the long braising, the greens would go very limp and turn dusky, blackish-green, the same texture and color of the seaweed that got tangled in my feet at the beach. Not very appealing to a little girl who was just looking forward to a plate of macaroni and a meatball.

red chili rapini brushetta

In parts of New England and especially in Rhode Island where I grew up, broccoli rabe is still very familiar. It’s on the menu of mom-and-pop Italian delis, generously piled in grinder sandwiches with or without grilled sausage and provolone cheese.

Rapini is classified as a brassica, the same family as cabbage and broccoli, but it’s more closely related to turnip greens than it is to broccoli. When I’m shopping, I look for leaves that are uniformly dark green, with lots of tight little flower buds. Sometimes I find a bunch of rapini with its buds about to open to yellow flowers; a sign that it’s over the hill. I pass it by.

The lower stems can be tough and fibrous; I trim off about a third of the bunch, keeping the thin upper leafy stems and buds. Rapini has a slightly bitter bite, tempered by briefly blanching it in boiling salty water, which also preserves its beautiful emerald green color. I say briefly because unlike the way my mama made it, rapini doesn’t take very long to cook at all.

rapini

After blanching, I like to toss the greens with chili, garlic and olive oil (aglio e olio); they are delicious tossed with pasta, over creamy, cheesy polenta or piled on crusty toasted bread as a bruschetta.

red chili rapini agio e olio polenta and bruschetta

I enjoyed reading my friend Susan from Food Blogga’s post about broccoli rabe – we come from the same neck of RI.

Smitten Kitchen’s recipe for pasta with garlickly broccoli rabe makes me hungry, too.

Red chili rapini with olive oil and garlic

Serving Size: serves 4 - 6

Serve the rapini as a side dish, over creamy polenta, or as a bruschetta on toasted, crusty bread.

Ingredients

  1. 1 bunch rapini (broccoli rabe)
  2. 2 tablespoons extra virgin olive oil
  3. 1 garlic clove, finely chopped
  4. 1 fresh red chili pepper, thinly sliced
  5. Pinch dried red chile flakes
  6. Fresh ground black pepper
  7. Grated fresh Pecorino Romano cheese

Instructions

  1. Bring a large saucepan of water to a boil with 1 tablespoon kosher salt
  2. Trim off the lower, thick stems of the rapini; cut the remaining green leafy tops and buds into smaller pieces, drop into the boiling water and blanch 30 seconds. Drain and gently squeeze out any excess water.
  3. Heat the olive oil in a saute pan over medium heat. Add the garlic, fresh and dried chili and cook for a minute or so, until sizzling and fragrant (but don't brown the garlic).
  4. Add the rapini to the pan and toss to coat with the garlicky oil. Remove from heat and season with salt and black pepper. Sprinkle with the pecorino.
  5. Serve as a topping for polenta, pasta, or bruschetta.
http://familystylefood.com/2013/01/red-chili-rapini-aglio-e-olio/