Monday, November 16, 2009

New England is awesome

So Alex's mom makes this great tomato soup and rice soup whenever we go to Maryland. The last time we were there I went rummaging through her cookbooks and found the recipe.

Now it's not the easiest soup in the world to make. Trying to get it perfect was almost a kitchen catastrophe. It has to be blended in the blender. It says in the instructions that a hand mixer will do the trick, but I'm sorry, it doesn't cut it. My blender is pretty crappy (I should say my blender was pretty crappy now) and this soup put it over the edge. So in a pinch I whipped out the Magic Bullet and worked it out in 4-5 batches.

It worked out and the soup turned out delicious despite the few moments of panicked frustration!

Roasted Tomato and Rice Soup
(by Marjorie Druker and Clara Silverstein from the New England Soup Factory)
Makes 10 servings

Roasted Tomatoes

  • 12 medium plum tomatoes
  • 3 Tbsps olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cups of water
  • 1 1/2 cups of white rice, uncooked
  • 1 Tbsp of butter
  • 3 Tbsps butter
  • 3 whole cloves garlic, peeled
  • 1 large Spanish onion, peeled and diced
  • 5 carrots, peeled and chopped
  • 2 ribs celery, sliced
  • Roasted plum tomatoes
  • 6 sun-dried tomatoes, packed in oil
  • 6 cups vegetable or chicken stock
  • 3 cups tomato juice
  • 2 Tbsps chopped fresh basil
  • 2 ½ cups cooked white rice
  • 4 dashes Worcestershire sauce
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ cups shredded sharp cheddar cheese
Directions for Roasted Tomatoes
  1. Heat the oven to 425 degrees
  2. Hull tomatoes and slice in half
  3. Place the tomatoes in a large mixing bowl
  4. Toss with olive oil, salt, and pepper
  5. Place the tomatoes in a small roasting pan and roast in the oven for 50 minutes
Directions for rice
  1. Bring water to a boil
  2. Reduce heat and add rice
  3. Simmer, covered, for 20 minutes
  4. Remove from heat and let stand 5 minutes
Directions for soup
  1. In a stockpot melt butter over medium-high heat
  2. Add the garlic, onion, carrots, and celery
  3. Sauté for 10 minutes stirring frequently
  4. Add the roasted tomatoes and continue to sauté for 5 minutes
  5. Add the sun-dried tomatoes, stock, and tomato juice
  6. Bring to a boil. Reduce the heat to medium.
  7. Simmer, covered, for 30 minutes
  8. Add basil
  9. Puree the soup in the pot using an immersion blender or working in batches with a regular blender until smooth
  10. Place the soup back into the pot if using a regular blender
  11. Add the rice and season with Worcestershire sauce, salt, and pepper
  12. Stir so that the rice is evenly distributed throughout the soup
  13. Sprinkle each serving with cheese

No comments:

Post a Comment