This recipe takes too long - for some stupid soup. It tasted like was the Campbell's tomato soup out of the can with some chunks. Save yourself some time and just get the can! It would have tasted better if I had a sieve - then there wouldn't have been so many tomato skin chunks in the soup....I need to google what a sieve is and where I can get one. So far I have needed it twice and I am sure it would have made a world of difference.
If you want to make it here is the recipe....this recipe makes a mother load so I would cut it in half if you have less then four people. All I know is I have a crock pot full of unsieved tomato soup waiting for me to eat.
4 Pints grape tomatoes
2 Tablespoons extra virgin olive oil
Salt and Pepper
2 cups chicken broth
1 teaspoon honey
1 ripe hass avocado
1/4 cup plain reduced fat greek yogurt
4 ounces sharp yellow cheddar cheese, shredded (1 packed cup)
1/2 teaspoon ancho chile powder
1 1/2 cups lightly crushed baked tortilla chips
Preheat the oven to 450 degrees. Line a large baking sheet (with sides) with parchment paper..(what is parchment paper?) and place the tomatoes on top. Drizzle with the olive oil; season with salt and pepper. Roast the tomatoes until the skins begin to split and blister, about 15 minutes.
Transfer the tomatoes and any juices to a foo processor. Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds. Force the mixture through a fine sieve set over a medium saucepan; discard the pulp. Add the honey and the remaining 1 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5 minutes; season with salt and pepper.
Meanwhile, in a small bow, mash the avocado; stir in the yogurt and season with salt and pepper. Place the cheese in a medium bowl and sprinkle the chile powder on top. Ladle the soup into bowls and serve with the avocado cream, cheese and tortilla chips.
P.S. Click on this link to find out what a sieve is if you are dumb founded like I am....;0) Happy Sieving!
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