Although my favorite tomato soup is Pappa al Pomodoro, this particular tomato soup comes in second. I know I posted a soup recipe just over a week ago, but we are finally getting real December weather in Alabama. Cooler temperatures scream soup and cornbread to this southern girl. I decided to use millet in place of the pasta called for in Ina's original recipe. Millet is a gluten-free grain the cooks relatively quickly. I chose this grain because I knew it would thicken the soup and give it a heartier bite than rice or pasta would lend. Although my Dad refers to millet as bird seed, it is a powerful grain that is high in both fiber and protein. Be sure to buy Muir Glen brand tomatoes to use in this recipe (and all your recipes!). In my opinion (this is not a paid endorsement), this is the best brand of canned tomatoes you can purchase in the grocery store. As with many soups, I think this tastes better a day or two after it is made. Make this over the weekend and reheat for an easy weeknight meal.
• 3 tablespoons extra-virgin olive oil
• 3 cups onions, chopped
• 4 garlic cloves, minced
• 2 cups chicken stock, preferably homemade
• 3 cups water
• 1 (28 ounce) can Muir Glen fire-roasted
crushed tomatoes
• 2 ½ teaspoons Celtic sea salt
• 1 teaspoon coarse ground black pepper
• ½ cup millet
Directions
- Heat the olive oil in a large
dutch oven over medium-low heat. Add the onions and sauté until
translucent and golden yellow, about 15 minutes.
- Stir in the garlic and cook 30 seconds, or until fragrant. Add the chicken stock, water, tomatoes, sea salt, pepper, and millet. Bring to a boil, cover, and reduce the heat to a simmer. Cook for 30 minutes. Serves 5.
Make ahead: This soup can be made in advance and heated just before
serving. Freeze up to 3 months.
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