It's officially fall now!
Sep. 20th, 2019 02:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bladesparkBecause it's green tomato soup season! I never want to just pick the green ones early, because I do so love me my ripe garden tomatoes, so I don't have green ones in spring or summer. I will miss the summer tomato sandwiches and the homemade pasta sauce, but I am nevertheless pleased that green tomato season is here at last! That's the point at which, either because it's been raining too much (the case this year) or there's a frost coming, the tomatoes will all rot rather than ripen if they're left. So one must either give up on them, or pick them green.
My mom would always pick a few of the best and take them inside to ripen on the counter, but that's just not the same, and so many still got wasted. I tried fried green tomatoes a couple of years, but there's only so much fried and breaded food I want to have. Then I discovered green tomato soup! I took the bits that sounded best from three or four different recipes out there to make my own, which is Creamy Leek-and-Bacon Green Tomato Soup, to more fully describe it. I can share the recipe if anybody likes, it's delicious and uses up about two pounds of green tomatoes.
3 slices thick-cut bacon
1/2 yellow onion
1 large carrot
1 stick celery
1-2 cloves garlic
1 bay leaf
Chopped sage (however much you like)
Salt (or season salt)
One large leek
~2lbs green tomatoes
~2 cups chicken stock
2/3 cup heavy cream
Pepper
Fry the bacon in your sauce pan until it's crispy enough to crumble. Pull out and set aside to cool.
Dice onion, celery, and carrot. Add to the bacon fat and cook until onion is translucent.
Add garlic, bay leaf, sage, and salt or season salt. (I use Lowry's)
Chop and wash your leek (gotta chop it first so the grit on the inner layers comes off.) Add to the pot, let cook for just a minute or two.
Fish out bay leaf.
Chop tomatoes roughly and add. Cook until they begin to soften.
Add broth and bring to a simmer. Simmer a few more minutes until tomatoes are all soft.
Turn off heat, blend until as smooth as you like it with a stick blender (or pour into a conventional blender.) If you really hate tomato seed and/or leek texture, blend *lots* and then strain, but I don't bother.
Add cream, stir. Taste, add fresh pepper, and salt a little more if needed.
Consume!
It's very tangy, because green tomatoes, but also rich and creamy because cream and bacon, while the leek flavor and texture adds more savoryness to it. My SO doesn't like it, but I'll eat two or three batches of it all by myself during the fall.
My mom would always pick a few of the best and take them inside to ripen on the counter, but that's just not the same, and so many still got wasted. I tried fried green tomatoes a couple of years, but there's only so much fried and breaded food I want to have. Then I discovered green tomato soup! I took the bits that sounded best from three or four different recipes out there to make my own, which is Creamy Leek-and-Bacon Green Tomato Soup, to more fully describe it. I can share the recipe if anybody likes, it's delicious and uses up about two pounds of green tomatoes.
3 slices thick-cut bacon
1/2 yellow onion
1 large carrot
1 stick celery
1-2 cloves garlic
1 bay leaf
Chopped sage (however much you like)
Salt (or season salt)
One large leek
~2lbs green tomatoes
~2 cups chicken stock
2/3 cup heavy cream
Pepper
Fry the bacon in your sauce pan until it's crispy enough to crumble. Pull out and set aside to cool.
Dice onion, celery, and carrot. Add to the bacon fat and cook until onion is translucent.
Add garlic, bay leaf, sage, and salt or season salt. (I use Lowry's)
Chop and wash your leek (gotta chop it first so the grit on the inner layers comes off.) Add to the pot, let cook for just a minute or two.
Fish out bay leaf.
Chop tomatoes roughly and add. Cook until they begin to soften.
Add broth and bring to a simmer. Simmer a few more minutes until tomatoes are all soft.
Turn off heat, blend until as smooth as you like it with a stick blender (or pour into a conventional blender.) If you really hate tomato seed and/or leek texture, blend *lots* and then strain, but I don't bother.
Add cream, stir. Taste, add fresh pepper, and salt a little more if needed.
Consume!
It's very tangy, because green tomatoes, but also rich and creamy because cream and bacon, while the leek flavor and texture adds more savoryness to it. My SO doesn't like it, but I'll eat two or three batches of it all by myself during the fall.
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Date: 2019-09-20 09:45 pm (UTC)no subject
Date: 2019-09-20 09:57 pm (UTC)