Featured

I realize it’s the middle of August and we shouldn’t dare think about a steamy bowl of tomato soup for another three months, but I just had to seize the opportunity.  Stem tomatoes are on sale this week for .99 a pound.  99 Cents!!  A pound!  I’m sorry, but this calls for a batch of soup.  If you just can’t stomach the thought of soup in August, then make it now and freeze it for later.

Tangy, silky, savory.  And rich….yet CHEAP!

You’ll love the crispy Parmesan wafer garnish – it’s pretty, yummy little touch – but if you’re short on time, go ahead and serve the soup with a couple of grissini on the side – they’re fine in a pinch.

ROASTED TOMATO SOUP WITH PARMESAN WAFERS
Serves:  8 as a starter
Source:  epicurious.com

4 lbs. tomatoes, halved lengthwise (on sale this week, 8/18/10 – 8/24/10)
6 garlic cloves, left unpeeled
3 T. olive oil
½ t. salt
¼ t. ground black pepper
1 medium onion, finely chopped
½ t. dried oregano, crumbled
2 t. sugar
2 T. butter|
3 c. chicken broth (Imagine Organic Stocks are on sale this week, 8/18/10 – 8/24/10)
½ c. heavy cream

Parmesan Wafers, recipe follows

Preheat the oven to 350.  Place the tomatoes, cut sides up, on a rimmed cookie sheet and add the garlic cloves.
Drizzle tomatoes and garlic with olive oil and sprinkle with salt and pepper.   Roast tomatoes and garlic for one hour, then cool in pan on a rack.  Peel garlic.

Cook onion, oregano, and sugar in butter in a 6-8 quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.  Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Puree soup in batches in a blender (USE CAUTION!!  THIS STUFF IS HOT!), then force the soup through a strainer into a clean pot, discarding solids.  Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup into 8 serving bowls and float 1 wafer in the center of each.

PARMESAN WAFERS
Makes 8
Source: epicurious.com

1 ½ c. grated Parmesan
1 T. flour

Preheat oven to 350.  Toss grated Parmesan and flour together in a small mixing bowl.  Line a cookie sheet with parchment paper.  Make four mounds (1 ½ tablespoonfuls each) about five inches apart on the parchment.  Spread each round to form a 4 to 5 inch round.

Bake until pale golden, about 10 minutes.  Cool 2 minutes on pan before carefully removing wafers (they are delicate) to a cooling rack with a spatula.  Repeat with remaining cheese mixture.