Use canned roasted tomatoes for a soup that is mmm-mmm good.
This is a big day for soupalooza. The Daily Herald is running our column once a month on soup. We decided to start with a favorite …. cream of tomato soup. We showcase a great recipe from our guru Mark Bittman of the New York Times (you can never go wrong with Mark).
Soupalooza tinkered with Mark’s recipe a tad by using canned roasted tomatoes and it is awesome …. even better than the kind in the red and white can. Really! Hard to imagine, but it is almost as easy and twice as yummy. Check out the column in the Daily Herald. We are so excited!
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San Francisco is the home of cioppino, but Chicago's Burhops has the best recipe.
As I mentioned in an earlier post, I went to San Francisco recently and it was a real soupalooza experience. Everywhere I turned there was soup … including a few places that specialized in nothing but soup!
Of course, you can’t go to the “city by the bay” without sampling cioppino, a fish stew that originated in the North Beach section of San Francisco. The story goes it was made by the fisherman right on the boat. They would chop up the catch of the day and turn it into soup. Talk about fresh!
It’s been a dicey few weeks here at Soupalooza. Burned beef. Exploding eggplants. Sticky stovetops. Messes galore!
A few observations about cooking when tired:
- Soup needs liquid. Yes, that seems pretty obvious, but I couldn’t , for the life of me, understand why I was burning the beef in the Vegetable Beef Soup I was making until I realized I forgot to add the water!
- When blending hot soup, make sure to hang on to the top of the blender (with a dishcloth firmly in hand). Know what happens when you don’t? You might be scraping Roasted Eggplant and Tomato Soup from the ceiling.
OK, so every time I make this soup, it turns out differently. But it is delicious each and every time.
Here’s my question for you, fellow soup savants: Why is it when you remake a tried and true soup recipe, the end results can turn out so differently?
I know. I know. We soup lovers like to make soup because, well, because it’s a little more free flowing than, say, baking puff pastry. Add a little here. Adjust. Toss in some more water. A splash of lemon , a pinch more salt …
Picasso's "Le Soupe" is currently part of "The Steins Collect" exhibit.
Once I started thinking about soup, I started seeing soup everywhere.
Even in an art museum.
On a recent trip, I decided to take in “The Steins Collect,” an exhibit at the San Francisco Museum of Modern Art. It’s an amazing landmark collection of the holdings of Gertrude Stein and her two brothers. The Steins were great patrons of the Parisian Avant-Garde and collected Picasso, Matisse and Cezanne, to name just a few.
Green beans and Marmite? Really? Yes, really!
When my friend and yoga teacher Catriona first mentioned green bean soup with Marmite, I have to admit I balked.
First of all, there’s no real need to make soup out of green beans. After all, why mush up something that’s meant to be served with a bit of snap? (My favorite is to blanche green beans and then saute them in butter with shallots, chopped hazelnuts and rosemary. Amazing!)
As to the Marmite, I really didn’t know exactly what it was, but it didn’t sound good.