Well, we are stuck again. Neither my wife nor I could choose between the appetizer [Roasted Tomato Soup] and the dessert [Hazelnut-Chocolate Pudding] so once again I am presenting both. I hope one of you guys out there can help settle this debate and pick a winner.
Today you get the soup. By the way, the roasting is a MUST and without this 1st step... well, it’s just soup, so invest the time and effort in the roasting and your efforts will be rewarded.
Software (Soup):
4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken broth
1/2 cup heavy cream
2 small sprigs of fresh oregano
Software (Wafers):
1 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 oz; do not use a food processor)
1 tablespoon all-purpose flour
1 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 oz; do not use a food processor)
1 tablespoon all-purpose flour
Hardware:
medium baking sheet pan
1 oven-proof cooling rack {must fit in the sheet pan}
Parchment paper
medium baking sheet pan
1 oven-proof cooling rack {must fit in the sheet pan}
Parchment paper
Preparation (Soup) –
1. Put oven rack in middle position and preheat to 350°F.
2. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour.
3. Change oven temperature to broil and broil tomatoes and garlic for 5 minutes
4. Pull from oven and cool in pan on a rack. Peel garlic.
5. Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.
6. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
7. If you have a stick blender, purée soup in pot...if you don't have a stick blender, purée batches in a blender (use caution when blending hot liquids).
1. Put oven rack in middle position and preheat to 350°F.
2. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour.
3. Change oven temperature to broil and broil tomatoes and garlic for 5 minutes
4. Pull from oven and cool in pan on a rack. Peel garlic.
5. Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.
6. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
7. If you have a stick blender, purée soup in pot...if you don't have a stick blender, purée batches in a blender (use caution when blending hot liquids).
8. Force through a sieve into cleaned pot, discarding solids.
9. Stir in cream and salt and pepper to taste and simmer 2 minutes.
10. Divide soup among 4 bowls and float 1 wafer in center of each and place one oregano sprig on the wafer.
9. Stir in cream and salt and pepper to taste and simmer 2 minutes.
10. Divide soup among 4 bowls and float 1 wafer in center of each and place one oregano sprig on the wafer.
Preparation (Parmesan Wafer) –
1. Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with parchment paper.
2. Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
3. Bake until golden, about 12 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
1. Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with parchment paper.
2. Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
3. Bake until golden, about 12 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
Presentation –
My presentation {see above} was exactly as the recipe called. Nothing added and it all worked well together. Prior to consuming, we tore the sprig of oregano apart and scattered it onto the soup…yummy!
My presentation {see above} was exactly as the recipe called. Nothing added and it all worked well together. Prior to consuming, we tore the sprig of oregano apart and scattered it onto the soup…yummy!
