Charred Tomato Soup, Eggplant Chow Chow, and Fresh Chèvre

Tomato Soup

(6 servings)

3 lb Tomatoes
1 yellow onion diced
4 cloves garlic
1 red pepper
2 cups chicken broth
1 cup heavy cream
2 Tbs butter
Salt & Pepper to taste

  1. Halve the tomatoes and char them in a cast iron skillet.

  2. Remove tomatoes and peel them.

  3. In a heavy bottom Dutch oven pot, sweat the onions and pepper for three minutes.

  4. Add garlic and sweat for another 2 minutes.

  5. Add tomato and chicken broth.

  6. Let simmer for 15 min.

  7. Add the soup to a blender.

  8. Blend on high while adding cream and butter.

  9. Salt and pepper to taste.

Eggplant Chow Chow

2lb eggplant
1 yellow onion
1 red bell pepper
1 green tomato
1 clove garlic
1 cup sugar
1 cup cider vinegar
1 t celery seed
1 t turmeric
.5 t pepper flake
1 T whole grain mustard

  1. Dice eggplant

  2. Mince yellow onion, red bell pepper, and green tomato.

  3. Bring cider vinegar and sugar to a boil with spices.

  4. Pour cider vinegar mixture over minced veggies.

  5. Enjoy next day or jar for future use.

To Serve

  1. Drizzle with basil olive oil* and crumbled DECIMAL PLACE chèvre and enjoy.

*can use other flavored oils such as citrus oil, pecan oil or plain extra virgin olive oil.