Soup Recipies

Tomato Soup

INGREDIENTS:

For the soup:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, medium dice
• Kosher salt
• 2 medium garlic cloves, minced
• Pinch of red pepper flakes (optional)
• 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzanos
• 1 1/2 cups low-sodium chicken broth or water
• 1/3 cup heavy cream
• Freshly ground black pepper, to taste

1. Place a medium saucepan over medium-low heat and add the oil and butter. When the butter melts, add the onion and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.) Add the garlic and optional red pepper flakes and cook for 5 minutes more, stirring occasionally. 
2. 2Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they’re hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes. 
3. 3Remove the soup from the heat and cool slightly, about 10 minutes. Purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup in a couple of batches until smooth. Return the soup to the burner over low heat and stir in the cream. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed. Serve in warmed bowls, as is or topped with the garnishes of your choice. 

INGREDIENTS

• 4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed
• 1 large brown onion, halved, finely chopped
• 1 large carrot, peeled, finely chopped
• 1 celery stick, trimmed, finely chopped
• 2 large garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh continental parsley stems
• 6 sprigs fresh thyme, leaves picked
• 2L (8 cups) water
• 1/2 teaspoon whole black peppercorns
• Sea salt flakes
• 1/4 cup finely chopped fresh continental parsley, extra

METHOD

• Step 1
  Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
• Step 2
  Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup.
• Step 3
  Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.