'tis the season for soup, although here in NYC, the weather is amazingly mild for November...famous last words, right? I want to share my all-time favorite soup recipe with you. My mom calls this tuesday soup although I can assure you that you are allowed to make it any old day of the week. Tuesday soup is very easy to make and calls for very basic ingredients, making it a good choice for a busy weeknight supper.
Makes 3-4 servings
3 slices day-old bread
1 tbsp olive oil
1 large potato, peeled and cut into chunks
1 onion, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
2 large tomatoes, cut into chunks OR 1 cup tomato puree
1/2 cup milk
2 tsp. butter
1 tsp. sugar
salt and pepper to taste
shredded cheese (swiss/cheddar/your favorite)
1. Make croutons: Cut bread into small even cubes. Heat olive oil in a skillet and fry the bread cubes on low heat, stirring occasionally, til bread is golden and crispy. Set aside.
2. Combine veggies in a pot, add just enough water to cover the veggies. Cover the pot, bring to a boil, then simmer till veggies are tender. This step can also be done in double-quick time in a pressure cooker if you own one.
3. Puree the veggies using a blender. Return to pot. You may need to add some water depending on whether you like your soup thin or brothy. Add milk, butter, sugar, salt and pepper to soup and reheat.
4. Serve the soup garnished with a swirl of cream, shredded cheese and a few croutons.
Enjoy the soup and stay warm!