Wednesday, May 23, 2012

Maggie's French Tomato Thick Soup

A refreshing recipe from Maggie, who learned it from her French friend, who owns an organic flower and food garden. This light yet flavourful soup makes a satisfying accompaniment to salad or pasta for a hearty meal. Alternatively, serve it by itself with a side of crusty baguette and hard cheese!

The original recipe calls for removing the seeds and skin using some special French device designed specifically for this purpose. Maggie just gets rid of the skin. I would probably leave everything except the stems and give it an extra good whirl in the blender. Gotta get those vitamins in the skin! Or something...

Maggie's French Tomato Thick Soup
Servings variable

4:1 tomato to potato ratio, by volume, washed, and sliced. 5:1 should be fine also, for a thinner but more flavourful soup.
Herbs de provence, or other herb blend that includes basil and rosemary
Salt and pepper to taste

1. Simmer the tomatoes and potatoes in a covered saucepan until they pretty much fall apart. Optional: remove the tomato skins before proceeding to step 2.
2. Put it all in a blender and puree until smooth. Optional: strain through a mesh strainer, rubbing any tomato pulp through.
3. Put in a slow-cooker or thermos cooker, or return to very low heat. Sprinkle with herbs and season with salt and pepper. Cover for 2-3 hours, stirring occasionally.
4. Taste and adjust seasoning before serving.