As a kid, my favorite part about going to a restaurant was the chance to start the meal with tomato soup, and it was not the tomato soup that was so attractive but the croutons floating on it. These were deep-fried cubes of bread, and strictly rationed to about 4-5 croutons per bowl of soup. The taste of bread soaking in soup is still something I love, and that's how this soup came about.
Vegetable Bread Soup
1. Heat 1-2 tbsp. butter in a heavy pot.
2. Saute in the butter until translucent and sizzling:
1 medium onion, diced
3 cloves garlic, smashed
3. Add 1 tbsp. flour and stir it in until toasty and lightly browned.
4. Add the following, then simmer until vegetables are tender:
2-3 carrots, cut in large dice
2 cups tomatoes
2 cups water
a shake of dried basil
a shake of dried oregano
5. Use an immersion blender to puree the soup. Taste and adjust the salt, add some sugar if the soup is too tangy.
6. Add chunks of dried bread and simmer for a couple more minutes.
7. Serve with shredded cheese or a swirl of cream if desired.
Fresh off the needles
A hostess gift for my downstairs neighbor who invited us to "burrito night" a couple of days ago- a bottle of wine wearing its own cozy hat and scarf. The pattern is here: chilled wine garb.
I'll leave you with a few links-
A post that made me gasp with admiration, "food as art": Naksha Bori
A post that made me LOL: Haikus on food you are ashamed to eat
In case any of you lives in Chicago and wants something delicious to do on Wednesday nights: Soup & Bread
Oh, and I'm on twitter (username: Nupur_OHS), trying to be the silliest twit I can be! If you are on there, come say hello.
Have a fantastic weekend!