The tomato soup recipe comes from one of our favorite food blogs, Orangette. The cilantro is a fresh, subtle flavor that comes through in just the right amount making this soup one that I am sure you will make many times. I made up the brussels sprouts dish on the spot and will definitely make it again soon. I think it would also be great with toasted walnuts!
Tomato Soup with Red Onion and Cilantro Stems
4 servings
1 tbsp olive oil
1 medium red onion, diced
1 medium garlic clove, minced
1/2 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper
1/4 cup cilantro stems, cut into 1/2 inch lengths
1/2 of a jalapeno pepper, seeded and minced
1 28-ounce can whole peeled tomatoes
1 tbsp fresh lime juice
Sour cream, for serving
Warm the oil in a large saucepan over medium-low heat. Add the onions and garlic and cook until the onions are soft and translucent, about 5-7 minutes. Add the salt, pepper, cilantro stems, and jalapeno, and stir well. Strain the tomatoes, and add the juice to the saucepan. Then seed the tomatoes, chop them coarsely, and add them to the pan. Add 2 cups of water, and stir to combine. Simmer for 30 minutes. Add the lime juice, then taste and adjust seasoning if needed. Serve hot with a dollop of sour cream.
(We did not add the sour cream and I think it was great without it, but add if you want!)
Sauteed Brussels Sprouts with Bacon
2 servings
About 10-15 brussels sprouts thinly sliced or shaved
3 slices bacon
Cook the bacon in a pan and remove and tear into small pieces. If you like cooking things in bacon fat like I do, then add the brussels sprouts into the same pan you cooked the bacon in, and sautee for about 15 minutes (otherwise sautee them in olive oil). Keeping a lid on for most of this time will help to steam the sprouts. Add in bacon pieces at the very end and remove from heat. Add salt as needed and serve with a drizzle of balsamic vinegar.
No comments:
Post a Comment