Mmmmm....soup. Cold weather makes me crave it, along with spicy food, freshly baked bread, and hearty stews (all of which will be posted soon.) My blogging friend Branny is holding her second Souper Bowl charity event, donating the proceeds to the ASPCA. Want to join? Make a soup, write a post about it, dedicate it to a pet, and email Branny.
I'm dedicating this post to my cat Sienna. We found out this past year that she has kidney disease. One of her kidneys doesn't function, so we are doing what we can to keep the other one in tip-top shape. She is my couch buddy, snuggling up when I fall asleep there every night. Here she is, trying to smuggle herself to Europe in our luggage. Here's to having her in our family another year!
Tomato and Apple Soup
by Stephani Izard
as seen in In Style, January 2012
2 Tbs butter
1 large yellow onion, diced
3 cloves garlic, chopped
3 Fuji apples, peeled, cored, and sliced
½ c tomato paste
1 Tbs Dijon mustard
1 Tbs sambal oelek
½ c dry white wine
28 oz. can of whole peeled tomatoes (with liquid)
4 c apple cider
½ c heavy cream
Salt and pepper to taste
Melt the butter over medium high heat in a large stockpot. Add onions, garlic, and a pinch of salt. Saute until the onions are softened, about 10 minutes. Add the tomato paste and stir to combine. Saute for another 2 minutes. Add the apples, Dijon mustard, sambal oelek, and wine. Cook until the wine is reduced by about half, 5-7 minutes. Add the tomatoes and cider and bring to a boil. Reduce heat and simmer covered for an hour. Remove pot from heat. Puree soup in batches in a blender (or in the pot with an immersion blender) until smooth. Stir in the heavy cream. Season to taste with salt and pepper.
I'm dedicating this post to my cat Sienna. We found out this past year that she has kidney disease. One of her kidneys doesn't function, so we are doing what we can to keep the other one in tip-top shape. She is my couch buddy, snuggling up when I fall asleep there every night. Here she is, trying to smuggle herself to Europe in our luggage. Here's to having her in our family another year!
Tomato and Apple Soup
by Stephani Izard
as seen in In Style, January 2012
2 Tbs butter
1 large yellow onion, diced
3 cloves garlic, chopped
3 Fuji apples, peeled, cored, and sliced
½ c tomato paste
1 Tbs Dijon mustard
1 Tbs sambal oelek
½ c dry white wine
28 oz. can of whole peeled tomatoes (with liquid)
4 c apple cider
½ c heavy cream
Salt and pepper to taste
Melt the butter over medium high heat in a large stockpot. Add onions, garlic, and a pinch of salt. Saute until the onions are softened, about 10 minutes. Add the tomato paste and stir to combine. Saute for another 2 minutes. Add the apples, Dijon mustard, sambal oelek, and wine. Cook until the wine is reduced by about half, 5-7 minutes. Add the tomatoes and cider and bring to a boil. Reduce heat and simmer covered for an hour. Remove pot from heat. Puree soup in batches in a blender (or in the pot with an immersion blender) until smooth. Stir in the heavy cream. Season to taste with salt and pepper.
Making this tonight - it sounds like such a great combination of flavors! Great blog you have here!!!
ReplyDeleteSounds like a really interesting combination, tomato and apple. I bet the sweetness and acidity plays well off each other. By the way, (and maybe this is a dumb question) what is sambal oelek? I've never heard of that ingredient before.
ReplyDeleteCourtney, Sorry for the delay! Samal oelek is a chili paste that is used in a lot of Southeast Asian cooking. You can find it in Asian markets, and sometimes in the Asian section of supermarkets.
ReplyDelete