Though I’m on vacation, I feel like I’ve been running at pretty full speed, catching up on chores and dealing with doctors. Tomorrow I have ANOTHER appointment, so a comforting, and easy, dinner seemed fitting. I made fancy BLTs, and homemade tomato soup.We picked up some gorgeous sourdough bread in our travels, at this new market/cafe called Brooklyn Commune. I flavored some plain mayonnaise with sundried tomato and basil, and used spinach in place of the classic lettuce in the sandwich. I made a super easy tomato soup on the side. The recipe follows. It’s inspired by my favorite pasta e fagioli recipe:
- 1/2 piece of bacon, sliced into 1/4 inch pieces
- 1/2 an onion, diced
- small celery stalk, diced
- 2 cups chicken stock
- 1.5 cups crushed tomatoes
- Fresh rosemary, thyme, and/or oregano
- Salt and pepper
- 2 tbs. heavy cream
- basil, for garnish
- In a medium sized sauce pan, saute the bacon pieces until slightly crisp, and some fat is rendered, about 5 minutes.
- Saute the onion and celery in the same pan, using only the bacon fat, until onions become translucent and celery is softened, about 5 more minutes
- Add stock and bring to a boil. Lower heat and add tomato and fresh herbs, on their stems. Add salt and pepper to taste. Bring back to a boil. Cover, and lower to a simmer. Let simmer for about 10 minutes.
- Stir in the heavy cream and cook, just until all the flavors are nicely married, about 2 minutes.
- Fish out the herb stems with a spoon and serve, garnished with a little bit of basil.
It was delicious and satisfying, with a glass of white wine, and some more of Chris’s fantastic lemon bars for dessert.