Dinner, 10 October 2006

Roasted Tomato, Garlic, Onion and Black Bean Soup

I wanted to make a salsa to serve along with the soup but then realized that jalapenos were probably in short supply, if at all. Turns out I was right. I had some leftover grape tomatoes from a while back, so decided to “make things work”.

halved grape tomatoes
chopped shallots
sweet rice vinegar
kosher salt
black pepper
jalapeno Tabasco
chopped cilantro

Combine all ingredients, mix thoroughly and chill to let flavors meld. I give no measurements for this recipe because its “to taste”.

4 plum tomatoes, quartered; half a yellow onion, diced; 2 garlic cloves, diced; 1 carrot, peeled and chopped; EVOO, kosher salt, black pepper.

Roast at 350 F for 45 to 50 minutes. This is done when the garlic cloves are soft to the touch.

Roasting vegetables caramelizes their natural sugar and intensifies their flavor.

1 can black beans, drained.

1 can chicken stock. I didn’t have any homemade stock on hand so had to use canned as a substitute.

My main cooking project this upcoming weekend is making a batch of stock to last the next couple of weeks. I’m not so much of a food snob that I’d turn my nose up at using canned stock if I was in a pinch. That being said, there are advantages to using homemade stock that go beyond aesthetics — things like economics and quality control.

Back to the soup —

Simmer on medium-low heat for 10 to 15 minutes. Working in batches, puree in a blender and return to the pot; add 3 T. sour cream and stir. Cook for an additional 5-8 minutes on low heat.

Garnish with sour cream, salsa and cilantro and serve immediately.

Oh yeah, can’t forget the chicken breasts. Heh.

2 comments

  1. I clearly have a masochistic streak.

    And I don’t read food blogs because I’m not really what you call a foodie. I like yours because how many blogs combine Supreme Court/political posts, fantasy fiction AND food diaries?

    Like

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