Thursday, January 13, 2011

Leftover Sausages from Tuesday Night

Grill or cook under broiler until done.  

Tomato & Pepper Soup

Adapted from Martha Stewart

Serves 4 (or serve 2 and freeze 2 portions)

3 garlic cloves, minced

1/2 teaspoon red pepper flakes

1 teaspoon ground coriander

3/4 teaspoon sea salt

1/8 teaspoon caraway seeds

2 tablespoons extra-virgin olive oil

2 cups crushed canned tomatoes, with juice

3/4 cup drained jarred roasted red peppers, rinsed

3 1/2 cups homemade or low-sodium store-bought chicken stock or broth

Sour cream, for serving

Parsley sprigs, for garnish

Use the back of a spoon to crush the garlic, pepper flakes, coriander, salt and caraway to form a paste.  

Heat oil in a saucepan over medium heat.  Add garlic paste and cook until just softened, about 3 minutes.

Stir in tomatoes, roasted red peppers, and stock.  Simmer, stirring often, for 15 minutes.  Let cool slightly.

Use a stick blender to puree soup, or, working in batches, carefully puree soup in a blender.  Rewarm if necessary.  Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.