FEATURED RECIPE:
ROASTED TOMATO SOUP
Makes 4
2.25 # ROMA TOMATOES, halved lengthwise and seeds removed
2 RED BELL PEPPERS, quartered and seeded
1 RED ONION, peeled and cut into 8 wedges
8 GARLIC CLOVES, peeled
4 T EXTRA VIRGIN OLIVE OIL
1/4 C FRESH BASIL, roughly chopped
1 C HEAVY CREAM
2 C CHICKEN STOCK
1 T LEMON JUICE
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Preheat oven to 450 degrees. Arrange tomatoes (cut side up) peppers , onion and garlic on a large baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 40-45 minutes. Remove from oven and pour the contents of the baking sheet into a food processor. Add basil and purée until smooth. Pour contents from food processor into a soup pot and add cream, chicken stock and lemon juice. Strain the entire mixture through a chinois or fine mesh sieve. Return to pot and bring to a simmer. Season with salt and pepper. Garnish with fresh basil or croutons.
2.25 # ROMA TOMATOES, halved lengthwise and seeds removed
2 RED BELL PEPPERS, quartered and seeded
1 RED ONION, peeled and cut into 8 wedges
8 GARLIC CLOVES, peeled
4 T EXTRA VIRGIN OLIVE OIL
1/4 C FRESH BASIL, roughly chopped
1 C HEAVY CREAM
2 C CHICKEN STOCK
1 T LEMON JUICE
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Preheat oven to 450 degrees. Arrange tomatoes (cut side up) peppers , onion and garlic on a large baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 40-45 minutes. Remove from oven and pour the contents of the baking sheet into a food processor. Add basil and purée until smooth. Pour contents from food processor into a soup pot and add cream, chicken stock and lemon juice. Strain the entire mixture through a chinois or fine mesh sieve. Return to pot and bring to a simmer. Season with salt and pepper. Garnish with fresh basil or croutons.
