December 28, 2017
Soups/Stews, Fruit, Tomato,
Vegetables, Celery, Carrot, Greek, Budget-Friendly, Fall/Autumn, Winter, Stove Top, Canned Tomatoes more
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"Nothing brings a touch of summer into a wintry day like homemade tomato soup. Sadly, tomatoes during a Midwest winter are most flavorful from a can. Determined to taste summer I've simplified a version of Greek Tomato Soup with Orzo from The Pasta Bible (Teubner, Rizzi & Leng). Along with the canned tomatoes I've added extra carrot/celery (carrot balances out the acid in the tomatoes), and used canned stock (they call for a homemade veal stock - I wish I had the time....but feel free to use homemade stock). Enjoy!"
Wash and prepare vegetables: peel and mince the garlic, peel and chop the onion and carrot, chop the celery (reserve the leaves), chop the parsley (including the stems), chop the tomatoes (reserve the juice).
In a large pot, heat the oil and saute the onion and garlic until translucent.
Add the carrots, celery, and parsley/stems and cook 5 minutes. Pour in the tomatoes and their juice, cook 5 minutes longer.
Stir in the chicken broth, thyme, and celery leaves, season with salt and pepper. Bring to a boil, reduce heat and simmer, covered over low heat about 30 minutes.
While the soup simmers, in a separate pan, prepare orzo according to package directions, to al dente. Drain and set aside.
Strain the soup into a clean pot, pressing down on the vegetables to extract the liquid. (May reserve the vegetables for another use- **see below).
Bring the strained broth to a boil, stir in orzo.
Serve with grated/crumbled cheese over each serving.
**I puree the reserved vegetables in my blender, freeze in an ice cube tray, store cubes in a plastic bag in the freezer, and use to them to flavor soups, stews, sauces and gravies.
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