Why garden? To eat, of course
For all gardenophiles out there (did I just coin a word or is there some other word out there that means lover of all things dirty, green and growing?), this is a tough stretch. Just when we hoped we were headed for an early spring, we got snow and freezing temps. Our gardens are buried under snow (again!) and we all breathe weary, heavy sighs.
Yes, yes, I know... things are a lot worse elsewhere and here in western Colorado, we have no reason to whine and complain when Chicago's been buried multiple times this winter, but dang it, my garden had sprouts two weeks ago! I haven’t checked them since this latest bout of winter. Perhaps on Sunday, I’ll have enough nerve to see if they’ve survived.
In the meantime, I was craving soup the other day, but had only a few minutes when I was home at lunch to put something together in my crock-pot. I consulted a crock-pot cookbook and found a recipe for winter tomato soup – and it recommended using home-canned tomatoes. It was simple, had few ingredients and quick to throw together so I could get back to work.
I left the cookbook at home, but as near as I can remember it:
½ C butter
1 jar home canned tomatoes
1 tbsp sugar (I used less than half that amount)
½ C dry vermouth or dry white wine (I didn’t have either, so I substituted cooking sherry)
1 tsp dried tarragon
Chop the onions and sauté them in the butter for 10 – 15 minutes. Toss everything else in the crock-pot on low. Add onions when they’re soft and cook 6 ½ hours on low. Puree in a food processor or use a hand-held blender. Serve hot with a dollop of sour cream.
Six and a half hours later… My crock-pot got overzealous and half the volume had evaporated, so I added milk and a couple tbsp of flax meal to thicken it (and to give it a boost of Omega-3). I used a hand-held blender to turn it into a cream soup. It was delicious, even though I forgot to serve it with sour cream. It was a great way to enjoy those delicious garden tomatoes in February without needing to turn them into a complete sauce, add some meat, cook some pasta... etc, etc.
Next time, I’m going to make sure I have dry vermouth rather than cooking wine, I think it will be truly fab. I may also ditch the tarragon and go for thyme or rosemary instead. Since I’m assuming that anyone reading this blog also has a ready supply of home-canned tomatoes, I wanted to pass it on.