We’re taking a break from lentils and other legumes in this post. Instead we have a light, yet nourishing soup that’s easy to make and can be served any time of year, thanks to the availability of great-quality canned tomatoes. Of course, when tomatoes are in season, use those instead. There’s more work involved with fresh tomatoes – removing the skin and seeds – but it’s worth the effort.
simple boiling water technique:
rolling boil. Set aside a large bowl of ice water.
|Blossom end of tomato|
3. Using a sharp knife, cut a shallow “X” at the blossom
end of the tomato (opposite the stem end).
|Stem end of tomato|
4. Gently slide 3 to 4 tomatoes into the boiling water at
a time. Keep them in only until the skin around the “X” starts to split – no
more than 25 to 30 seconds. NOTE: Tomatoes will begin to cook and get
mushy if left in too long!
and plunge them into the bowl of ice water.
gently peel the skin starting at the “X”. Discard skin.
out the seeds with a spoon. Discard the seeds.
– Spinach Soup
extra-virgin olive oil
lower-sodium vegetable broth, or water
(or a combination of dried oregano and dried basil)
frozen, chopped spinach, thawed (Fresh chopped spinach or Swiss chard may be
freshly ground black pepper
medium heat. Add the onion and garlic and cook, stirring occasionally, until
soft but not browned, about 8 minutes.
with liquid, brown sugar, dried herbs, and 1/4 tsp. each salt and pepper. Simmer
over medium-high heat while stirring the mixture. Cook for 15 minutes.
then purée in small batches in a blender or food processor. Rinse the soup pot
and return the puréed soup to the pot.
and simmer for 30 minutes. Stir occasionally. Season to taste with salt and
pepper. Reheat if necessary.
day in advance so the flavors have time to blend. This soup freezes well, too.