Monthly Archives: May 2016

Soup #2: Roasted Cherry Tomato Soup with Salsa & Flatbreads

Phoebe: it was delicious. tmatow soup and solsa!

Jess: This recipe is accompanied by a photo of a tiny glass of yellowish-orange soup with a piece of bread or cracker balanced artistically on top of the glass. On top of the bread is piled a spoonful of fresh salsa. It looks fussy, like something you might be offered at a party or reception. I didn’t feel too confident about it, especially since I basically ignored the title in favor of looking suspiciously at the photo. I made the vegetable stock from scratch the night before; I do know that a good stock is the base of a good soup. It filled the house with a pungent aroma. I know we’re not that crazy about thyme, but I consistently use more than we’re really going to want. It never looks like enough!

This is another pretty quick recipe (presumably why it’s included in the “quick fixes” section. I guess I’d better gird up my loins for later on.). I was lucky to find a pint of heritage cherry tomatoes at King Soopers, but only one of the three available pints didn’t have goo in the bottom, so I bought that one and a pint of grape tomatoes. Even with a portion of a pint we already had, they didn’t equal the 1 lb 2 oz of tomatoes I was supposed to have, so I mixed in slightly less of the hot vegetable stock and tomato puree. It’s an inexact science. Once again, this recipe serves 2, so I mostly doubled it. The roasting tomatoes drizzled with balsalmic vinegar, olive oil, and lemon zest spilled into the oven, setting off the smoke detector, but they “soften[ed] in the residual heat” nicely.

Recipe frustration: Are flatbreads crackers? After looking it up, I realized that of course I’ve heard of flatbread pizza. I still couldn’t find anything like that in the grocery store.

I ended up buying Vinta 8 Grains and Seeds crackers to eat with the salsa, which turned out to be delicious. It was very simple: just chopped tomatoes, shallot, and capers. (It was supposed to be a scallion, but I didn’t buy one since I had some shallots lying around that needed to be used.)

I guess I shouldn’t admit that I was kind of surprised when, after going through the blender, this was actually just fancy tomato soup. The kids love tomato soup. Phoebe ate three servings. Benjamin was less enthusiastic (partly because it’s still hard for him to eat soup with a spoon, and I forgot to serve it in a little cup), so he mostly ate bread and jelly. Dave liked it, and I loved the summery tomato flavor. I didn’t mind the seeds, but I could’ve done without the little shreds of tomato skin. I ate almost all the salsa by myself. There were no leftovers!

Soup left in the blender after being portioned out for dinner.

Soup left in the blender after being portioned out for dinner.

Towel covering the smoke detector.

Towel covering the smoke detector.

Soup #1: Caldo Verde

Phoebe:  I  thenk  It kode uos a lattle more flavred broth. acsapd that its dleshes.

Jess: This soup features kale, potatoes, and Spanish chorizo. I had to ask The Great Google where to find Spanish chorizo; I should’ve known I could get it at Whole Foods. We postponed our first attempt on Friday night when we realized it was the first Art Night Out of the season; we ate food truck hot dogs instead while listening to a band in Lafayette’s festival square. This wasn’t a particularly difficult soup to prepare; of course you could use boxed chicken stock, but I was lucky to have homemade stock in the freezer. The recipe said it serves 2, so I doubled it, except that I’d bought only one leek. I also couldn’t find tomato puree at the store, so I followed some Internet instructions to create it using 2 Tablespoons tomato paste to 1 cup of water. (The recipe only calls for 1/2 Tablespoon tomato puree.) It smelled good right away from the onions and garlic cooking gently in butter and olive oil. By dinnertime, the house smelled like frying chorizo. The soup turned out to be even better than I expected. It was full of complex flavors, and despite what Phoebe says above, I thought the watery broth held its own. The chorizo added some welcome saltiness, and the potatoes gave it some substance. Even Dave, who doesn’t like kale and would’ve liked it chopped up even finer, said he’d eat this again. Benjamin eats everything in great quantities right now, and he asked for a second bowl.

I’m such a novice at this food blogging stuff, I forgot to take photos of our home cooking. You’ll have to wait until next time for a visual.

Our Project

For Mother’s Day, the kids got me a new cookbook: Magic Soup: 100 Recipes for Health and Happiness, by Nicole Pisani and Kate Adams. We cooked up the idea of trying one soup per week and blogging about it. After some discussion, we decided to make the soups in order, not counting the five stocks at the beginning. We hope you enjoy reading about our experiment as much as we’ll enjoy eating it!