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FareShare Gazette Recipes -- October 2009 - R's


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Roasted Tomato Soup with Pesto Cream

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* Exported from MasterCook *

Roasted Tomato Soup with Pesto Cream

Recipe By : Gail Hall
Serving Size : 8 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds vine ripened tomatoes -- (about 6 medium)
cored and halved
2 cups coarsely chopped peeled onion
1/2 cup coarsely chopped thyme
1/3 cup whole garlic cloves
1/4 cup extra virgin olive oil
1 pinch sea salt and freshly ground pepper
3 tablespoons tomato paste
4 cups chicken stock -- or vegetable stock
2 cups tomato juice
1 cup whipping cream
1/4 cup demerara sugar
1/4 cup birch syrup
1 pound double smoked bacon -- cut into
matchstick-sized pieces and gently fried
**Pesto Cream**
1/2 cup whipping cream
1 tablespoon pesto -- *
Sea salt and freshly ground pepper -- to taste

Preheat oven to 400F.

Toss tomatoes, onion, thyme, garlic and olive oil together in a shallow
roasting pan. Season with a dash of sea salt. Roast for 20 minutes or until
vegetables are lightly charred. Add tomato paste to roasted vegetables and
mix well and return to oven for 10 minutes or until mixture darkens and

Scrape all ingredients from the roasting pan into a medium-sized stockpot.
Mix in stock and tomato juice and simmer for 20 minutes over low heat.

Purée soup with a blender or food processor until smooth. Simmer over low
heat. Add whipping cream, demerara sugar, birch syrup and season with salt
and pepper.

Portion bacon into 8 soup cups and potion hot soup into each bowl. Garnish
with a dollop of pesto cream.

Yields 8 cups.

Pesto Cream
Instead of grated cheddar cheese, let's top the soup with this.

Whip cream until stiff peaks form. Fold in pesto. Season with salt and

The tomatoes, onions, garlic and birch syrup are from vendors at the
Strathcona Farmer's Market.

My "Fall Menu" cooking class used this soup recipe and we created some new
'soup' memories. It's adapted from a recipe from Fuze Catering in Banff.
Instead of liquid smoke, I've used a combination of demerara sugar and
birch syrup*. Roasted tomatoes, onions, garlic and thyme with the addition
of tomato paste, add a wonderful depth of flavour and colour.

This recipe is shared with permission through the courtesy of the CBC Radio
program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a
culinarian and food activist.
MC format by Hallie. Untried.

Hallie's note: Birch syrup is available from some specialty suppliers or,
as Gail found, from some local markets especially in areas where sugar
maples don't grow. If you can't find it I think you could substitute a
maple syrup although the taste is different.

Contributed to the FareShare Gazette by Hallie; 7 October 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 240 Calories; 23g Fat (87.6% calories from 
fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 1359mg 
Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
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