All content copyright Katrina Hall 2008 through 2017

Monday, March 3, 2008

chunky herb & tomato soup


An awesome soup, tangy with tarragon and thyme, basil and oregano - with chunks of tomatoes and celery, and shreds of carrots and onions. My very favorite soup!
To make:
1 T. olive oil
1 T. unsalted butter
1 stalk of celery, sliced
1 large onion, roughly chopped
(or 1 cup chopped leek whites)
4 carrots, peeled and grated
1 28 oz. can plum tomatoes, whole
water or chicken stock if needed
1/2 t. basil
1/2 t. thyme
1/2 t. oregano
2 t. whole tarragon
salt and freshly cracked pepper to taste
Place olive oil and butter in a pot, on low heat. Add onions or leeks,
carrots, and celery, and braise, covered, for 20 minutes. Add the tomatoes, which have been
sliced into small chunks, the juice from the canned tomatoes, and chicken stock or water
if needed. Add the herbs and simmer for 25 minutes.
Serve with a hefty sprinkle of parmesan, or shaved parmesan curls.

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