Unless I want to change the name of this blog, I’d better do some posts about food already.
I’ve been getting Fine Cooking magazine for years (my dear mother-in-law just renewed my subscription as a birthday gift, yay!), and I think my favorite section is the one called “Make It Tonight.” I’ve posted a number of those recipes here already. Here’s a super-easy and delicious tomato soup I made one Tuesday night in November:
TOMATO-CHEDDAR SOUP WITH HAM TOASTIES
3 oz (6 Tbs.) unsalted butter, softened
1 small sweet onion, such as Vidalia, coarsely chopped (about 1 1/2 cups)
2 medium cloves garlic, coarsely chopped
1 large sprig fresh thyme
1/2 cup dry white wine (optional)
2 14-oz. cans diced fire-roasted tomatoes and their juice
2 cups lower-salt chicken broth
Kosher salt and freshly ground black pepper
8 slices deli ham, preferably Black Forest
2 Tbs Dijon mustard
1/4 cup heavy cream
4 oz. sharp Cheddar, finely grated (2 cups using a rasp grater)
Position a rack in the center of the oven. Put a baking sheet on the rack and heat the oven to 400 degrees F.
Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the onion, garlic, and thyme and cook, stirring occasionally, until the onion softens, about 5 minutes.
Turn the heat to medium high, add the wine, if using, and cook until reduced by half, about 3 minutes.
Add the tomatoes, chicken broth, 1 tsp. salt, and 1/2 tsp. pepper and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, for 10 minutes to meld the flavors.
Meanwhile, make 4 sandwiches with the bread, ham, and mustard. Butter the outsides of the sandwiches with the remaining 4 Tbs. butter and transfer to the hot baking sheet. Bake, flipping once, until golden-brown on both sides, 6 to 10 minutes.
Remove the thyme sprig from the soup and blend the soup with an immersion blender or in batches in a blender until smooth, about 2 minutes. Return the soup to the pot, stir in the cream, and bring just to a simmer over medium heat. Reduce the heat to low and stir in the cheese, a handful at a time, until melted. season to taste with salt and pepper.
Serve the soup with the sandwiches.
From Fine Cooking No. 125, October/November 2013, p. 19
(Not sure why the fork. Most likely I served a salad with it. My sandwich is on gluten free bread, of course.)
Hmmm, I have some cream left over from the oyster stew I made for New Years’ dinner (I posted the recipe here a couple of years ago). I think I just might make this soup for dinner one night this week!