Today I feel like sharing more than I feel like writing. So I’ll make this sweet and simple – just like recipe. Hopefully the pictures can speak for themselves.
Small note: I will hopefully be updating this more often in the coming weeks once I buy a new light source. The lack of entries isnt because I dont have recipes and such to share, but because I’d be embarrassed to publish the photos. I went to a fantastic dinner on Friday hosted by a chef in his own home (I’ll tell you all about it later) and noticed the light source that his wife uses to photograph the dishes. I spoke to him about my white balance/blurry picture problem and he recommended the one they have. Stay tuned!
Oh, and Happy Monday!
Fire Roasted Tomato Soup
adapted from Orangette
2 15oz cans chickpeas
3 tbs olive oil
2 garlic cloves, roughly chopped
1 shallot, roughly chopped
2-3 sprigs fresh rosemary, needles removed and finely chopped
2 15oz cans fire roasted tomatoes
1/4 tsp sugar
1/2 tsp salt (feel free to omit this if your stock is high in sodium)
1/2 tsp ground black pepper
3.5 c veggie stock
1. Head the olive oil in large pot on low heat. Add garlic, shallot, and rosemary – cook for 2 minutes. Add the tomatoes, sugar, salt, pepper, 1 can of the chickpeas, and the stock.
2. Bring the mixture to a boil over high heat. After the soup is boiling, reduce the heat to low and simmer for 25 minutes – 15 minutes covered, 10 minutes uncovered.
3. Wait until the soup has cooled slightly, and puree it in small batches in a blender or food processor. If using an immersion blender, you can do this step in the pot.
4. Add second can of chickpeas and serve warm.
This soup can be made ahead and stored for 2-3 days in the fridge.