Well, it's now a new year, new beginnings, and I really haven't made any new resolutions. I find myself more of a spontaneous girl, taking life one day at a time. I prefer to wake up each morning and make a few small resolutions for the day like; today I won't eat chocolate for breakfast, I will do yoga, I will love my dog, I will tell one person something nice about themselves. You can call them new day resolutions and If I succeed at fulfilling at least one, you can call it a good day. |
What I really like to do, is sit down and make a mental note of all the wonderful things to come. My sister is expecting another baby in March, and we are thrilled to have another addition to our family. Today, I was privileged enough to hear the tiny heart beat, and it was something special. 2013 is going to be a wonderful year filled with joyous occasions - new babies, good food, weddings, and travel. I'm also thinking it will be a year of delicious soups, because they have the ability to warm our hearts, and that is something we all desire. This recipe is a special one to me. It's been adapted from a small cafe in Victoria, BC . A cafe where me and Mr. H used to go. We'd bring our out-of-town guests, celebrate birthdays, fine occasions. Everyone left from their visit with a copy of the Rebar cookbook in their hands. Rebar, a pioneer in the whole foods revolution, like the Smitten Kitchen of food blogs. Their food is warm, inviting, healthy, and delicious. I make this soup recipe whenever I'm feeling a little nostalgic. It's really the most basic recipe. A few ingredients common to soup - butter, onions, garlic, and broth. But the three magic ingredients, tomatoes, tarragon, and chillies, combine to produce an exotic flavor. Tangy, sweet, and spicy. Tarragon, with a flavor similar to black licorice, once mixed with tomato, transforms into something unimaginable. It's hard to put into words.
TOMATO SOUP WITH FRESH TARRAGON RECIPE (print)
makes 6 - 7 cups
recipe adapted slightly from the Rebar Cookbook
2 tbsp butter
1 sweet onion, chopped
6 garlic cloves, minced
1 tsp red chili flakes
1/2 cup fresh tarragon leaves, chopped
2 - 28oz cans of diced canned tomatoes, drained
6 cups vegetable stock
1/2 cup cream
salt and pepper to taste
In a large soup pot on low heat, saute the chopped onions with 2 tbsp of butter until soft and translucent. Add the garlic, chili flakes, and the chopped tarragon. Saute for a few minutes.
Drain the canned tomatoes and add them to the onions, cooking on low heat for 10 minutes.
Add the broth, and bring the soup to a boil on high heat. Turn down the heat and simmer for one hour covered.
With an immersion blender, puree the soup until thin. Stir in the cream and let simmer until ready to serve. Add salt and pepper to taste.
Soup can be kept in the fridge for one week, or in the freezer for up to 6 months.