Posts tagged Cold

Tasty Tomato Suppe

Chef Reno has been creating German specials for the weekends over at Hollerbach’s Willow Tree Café. I have been spoiled because he has such great ideas for use of the items we have in the market. Now when I wander the aisles he usually walks with me offering suggestions on what could be made & combined.  Today while wandering, I really wanted something sweet but decided that I would be better off with something a little more substantial. Halfway down the aisle I’m joined by the Chef and the conversation quickly picks up. After about 5 mins we agree that a soup would be perfect for today.

When he brought the finished product to my desk I smelled it before he reached me. The warm scent of tomato and herbs caught my attention first. I did my best not to be distracted while I finished the paperwork before me so that I could focus and enjoy a special soup, which was also difficult because the presentation of the soup was just so fancy.

Once the paper work was finished and moved a safe distance away from the bright red soup, I could really take in the smell. The scent of tomatoes and herbs was so wonderful and rich that I couldn’t discern anything else but the faintest smell of the cheese croutons.  The texture was not watery which I loved, especially since I had been talking about wanting something that was a bit more substantial.  What was a fantastic addition was the cheese croutons he made, lightly crunchy with the Gluten Free Panko Italian style breadcrumbs. Inside was the chewy, gooey goodness of melted provolone cheese.

My mind was reeling with the combined flavors, such a decadent and delicious soup.  After a few minutes the soup was gone and I was left sitting at my desk suffering the usual sadness that accompanies the end of a really good meal. What is wonderful is how Chef Reno wrote everything out so that again I can share the recipe with you.

Ingredients:

1 Can – La Valle Peeled Tomatoes

1 Can- Rega Tomatoes with Basil

1 Clove- Garlic

1 – Onion

1 – Tomato

1 1/2 Tblsp- Bouillon

½ Tsp- Salt

1 Tblsp- Sugar

1 Tsp- Basil (dried)

1 – Egg

1 cup- Flour

½ lbs- Provolone Cheese

1/2 bag- Ian’s Gluten Free Panko Breadcrumbs, Italian

How he did it:

Cut onions in cubes and sauté in Olive oil.

Then puree with Tomatoes and sugar, basil & garlic. Strain the seeds.

Add ½ cup water & simmer for 10-15mins

Season the soup with bullion and salt

Cheese croutons

Cut cheese in cubes

Bread cheese cubes:  Flour- Egg- Breadcrumbs

Panfry them in Olive oil until light brown color

Once cool enough to handle, add to soup.

In case you would like to re-create the fantastic presentation Chef Reno used in the picture above he lightly drizzled Pesto, and heavy whipping cream to make the design.

The above is exactly what Chef Reno used and it was enough to feed 4 of us with extra cheese croutons to go around!

Now I LOVE fresh tomatoes, so I had to ask how many whole vine ripe tomatoes it would take to make this soup without having to use the canned kind. He said it depends on the size, but 6-8 should be about right to make the same amount.

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