Tuesday, January 15, 2013

Another Soup Recipe for National Soup Month


This soup was remembered fondly by a number of guests in our poll taken on Face Book, so we are featuring it in both our restaurants today.  I hope you are able to come by and enjoy some!

Juli

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Hawthorne Hotel's Tomato Cheddar Soup

5 lbs fresh tomatoes or 5 28-oz cans diced tomatoes
1 medium onion diced
1 medium carrot diced
4 stalks celery diced
1/8 cup chopped garlic
½ cup of fresh basil or 4 tablespoons dried
¼  cup fresh oregano or 2 tablespoons dried
1 cup red wine
½ gallon vegetable stock or chicken
1 pint heavy cream
1 pound cheddar cheese shredded
2 tablespoons olive oil
Salt and pepper to taste

Begin by sautéing the onions, celery, carrots, garlic and a pinch of salt and pepper in olive oil for about 4-5 minutes until onions are slightly caramelized. Then deglaze with red wine and cook until wine is reduced by half, then add tomatoes and stock. If using dried herbs add now if using fresh herbs wait till the end. Let simmer for 1 hour the longer it cooks the better. Then puree with a stick blender or blender until smooth. Add heavy cream and cook 10 minutes. To finish whisk in ¾ of the cheddar cheese and fresh herbs salt and pepper to taste, then serve immediately and garnish with some shredded cheddar and croutons.

Notes:  Always add the cheese last do not cook the soup once the cheese is in as it will stick to the bottom and break. Also use caution when puréeing hot liquids in a blender, fill blender ¼ of the way and puree then slowly add more soup to fill. A stick blender is much safer and can be picked up stores like Williams Sonoma, Target or Wal-Mart.

This soup may seem heavy in flavors like garlic and herbs but the heavy cream and cheese will mellow these flavors. 

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