March 31st already!
It’s been a great month of cooking and baking. I’m so very happy with my choice for Flavour of the Month: Paulette Mitchell’s A Beautiful Bowl of Soup. With Mitchell’s fantastic recipe, I learned how to make something new. Something I’d never tried before: an incredible vegetable stock. Hands down, that is the best thing that I can ask for from a cookbook. My copy is splattered, dog-eared, covered in post-it notes … and I love it!
So here we are my friends! The eve of a new weekend and the the eve of a new month.
You are all such an incredible source of inspiration for me. Not a day goes by where I don’t learn about a new food, a new recipe, a new cookbook, a new way of cooking. Show me … tell me … teach me … I can’t wait to see what you have in store for me in April!
I wish all of you a month of happy blogging ahead! I’m sending you a bowl of comforting Cream of Tomato Soup to get you started.
Cream of Tomato Soup with Puff Pastry Crowns
Adapted from A Beautiful Bowl of Soup by Paulette Mitchell.
For the soup:
- a sprig of thyme
- 1 bay leaf
- 1/2 teaspoon of red pepper flakes
- 4 tablespoons unsalted butter
- 1 cup finely chopped onion
- 1 cup water
- 1/3 cup tomato paste
- 1-1/2 cans whole tomatoes (28 fluid ounces each, juice reserved)
- 4 cloves garlic, minced
- 2 cups half-and-half or milk
- 1 tablespoon packed light brown sugar
- salt and pepper to taste (use white pepper if you have it)
- Melt 2 tablespoons of the butter in a large stockpot. Add the onion and cook until the onions have softened, about 5 minutes.
- Combine the tomato paste and the water and mix well; add to the butter and onion.
- Add the thyme, bay leaf and red pepper flakes; cook for 2 minutes, stirring often.
- Add the tomatoes and half of the reserved tomato juice. With a spoon, break up the tomatoes slightly. Add the garlic.
- Bring the soup to a boil; reduce heat, cover and simmer for 30 minutes.
- After 30 minutes, puree the soup in a blender or food processor.
- Return the soup to the stockpot and add the remaining butter, the half-and-half or milk and the brown sugar. Taste the soup and add salt and pepper to taste (I used 1 teaspoon of salt and a 1/4 teaspoon of white pepper.) Mix well.
- You can either serve the soup as is or you can prepare the puff pastry crowns.
For the puff pastry crowns:
- 1 egg
- 1 tablespoon water
- puff pastry, thawed
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper; set aside.
- Whisk together the egg and the water to make an egg wash.
- Roll out your puff pastry until it’s about a 1/4-inch thick.
- With a sharp knife, cut out circles that are slightly smaller than the size of the bowls you are using.
- Transfer the circles to the baking sheet and brush with the egg wash.
- Bake for 15 minutes or until puffed and golden.
- Let the the puff pastry crowns cool for a few minutes before placing them on each bowl of soup.
Note: Leftovers will keep in the refrigerator for 3 days.