Yellow Tomato Soup: a Remembrance of Summer. |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It is a cold, rainy May day. Here in VA, we ran the heat because of the chill in the air. I got caught behind in my food prep for the day and needed comfort food to feed my husband and kids. I remembered my favorite yellow tomatoes I had frozen last August. I had peeled and saved them for just such a day in the future. Normally, I would have not created my own recipe, but I wanted 'Yellow Tomato Soup.' So, all the ingredients are added with the idea to keep the soup yellow. Thick from the roux, slightly acidic, delicious, simple yet unique...... Comfort on a cold, spring day. I hope you enjoy! Ingredients:
1/8 cup olive oil |
1/8 cup butter |
1/4 cup whole wheat pastry flour |
1 onion, diced |
2 (12 ounce) cans chicken stock |
white wine, to taste |
2 lbs yellow tomatoes, peeled |
1 (12 ounce) can evaporated milk |
herbes de provence |
drizzle honey |
parmesan cheese |
crouton |
Directions:
1. Saute onion in butter and olive oil until sweated.
2. Add flour and cook for 1 minute.
3. Dump in tomatoes, wine, and chicken stock. Simmer for 15 minutes until tomatoes have fallen apart.
4. Season with herbs de provence or basil.
5. Use an immersion blender to puree.
6. Add as much of the evaporated milk as pleases you, to taste. Check your seasonings. Add the honey if it is a tad acidic.
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