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
Halve the tomatoes and char them in a cast iron skillet.
Remove tomatoes and peel them.
In a heavy bottom Dutch oven pot, sweat the onions and pepper for three minutes.
Add garlic and sweat for another 2 minutes.
Add tomato and chicken broth.
Let simmer for 15 min.
Add the soup to a blender.
Blend on high while adding cream and butter.
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
Dice eggplant
Mince yellow onion, red bell pepper, and green tomato.
Bring cider vinegar and sugar to a boil with spices.
Pour cider vinegar mixture over minced veggies.
Enjoy next day or jar for future use.
To Serve
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.