made a simple tomato soup this weekend from the cook’s illustrated testing list. It’s meant to be a pure pantry dish, and it is except that it calls for chives (which I skipped). Just onion, garlic, olive oil saute, add some red pepper flakes, bay, canned tomatoes – then puree and then add some chicken stock. Super easy and way better than out of a can. Today I reheated it and threw in some roasted halibut with red onions and red bell peppers – all came together well. If it were a bit chunkier it would be a good dip/bruschetta topping too I think. Simple!
My failed cheese fantasies have given way to chicken fantasies…
