June 6, 2012 in Soups
Yesterday was one of those days where I was busy doing things I shouldn’t be doing…fiffing & faffing in my kitchen when I should be working on quotes and replying to e-mails.
For instance I decided to give Julia Child’s Beef Bourguignon recipe a go…..I find her recipes long winded and for someone who can’t follow a recipe I find cooking the Julia Childs way rather stressful. I mean I know how to cook a mean beef stew but 100 wedding guests expecting Beef Bourguignon (said in a very larney voice) might not appreciate Cookalooks’ version of a Beef Bourguignon. So I settled down in front of my computer to download Julia Child Beef Bourguignon recipe and this is where I got side-tracked….
I ended up printing a Rosemary & Raisin bread recipe which I preceded to bake (divine-will have to blog it later), I also entered a Soup competition which needed a photo so I ended up making my bread pot tomato soup and doing a mini photo-shoot.
I did end up making Julia Child’s Beef Bourguignon recipe too – to be honest I did tweak it here and there (I kind of ran out of steam) but it was still gob-smackingly good!
Bread Pot of Slow roasted Tomato Soup
2kg ripe tomatoes, cut into quarters
2x onion, cut into quarter
1x carrot, peeled & roughly chopped
4x cloves of garlic, peeled & bashed
1x red pepper, roughly chopped
1x red chilli, chopped with seeds
15ml coarse salt
Generous drizzle of olive oil
2x Sprigs of Thyme
500ml chicken stock
15ml dried oregano
30ml butter, soften
- Preheat the oven to 200C.
- In a large roasting dish, add the tomatoes, onion, pepper, carrot, chilli, thyme and garlic.
- Sprinkle with the salt and sugar then drizzle generously with olive oil. Toss together.
- Place in oven for approx. an hour or until the tomatoes, onions, carrots and peppers are soft.
- Bang the whole lot into a blender and blend until smooth.
- Return the soup to a pot; add the chicken stock and the dried oregano. Return the soup to a simmer.
- Make a paste with the soft butter & flour. Whisk the paste into the soup…keep whisking and allow the soup to simmer gently for 10min.
- While the soup is simmering, prepare the bread pot.
- Slice the top off the buns and scoop out the bread filling– keep the top & the bread filling.
10. Brush the inside & outside of the buns including the lids & inners with a little olive oil. Place in a hot oven for 8 min or until crispy.
11. Ladle the tomato soup into the crispy bun, sprinkle with black pepper or feta, top with lid and serve with croutons (your bread filling)
How to enjoy:
Spoon the soup into your mouth, you can keep topping the bread bun up with soup if you find its not enough….the bread pot will become soft and easily eaten thereafter.
8x (250ml per person) or 16x (125ml) bread pots
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