Welcome to "A Mad Designer's Journey"

The comic, inspiring and always fashionable adventures of this "mad designer" as she navigates the reality of pursuing her dream...living the artisan lifestyle of a jewelry designer.

Phoenix Design, Artisan Jewelry is a one woman shop powered by zany energy, midnight inspirations and the support of my friends.

Stay tuned this is going to be interesting....

Click on Phoenix Design Button for...

Click on Phoenix Design Button for...
Immediate Satisfaction for your fashion craving!

Etsy Shop Preview

Tuesday, January 24, 2012

Tomato & Apple Soup…an old favorite all grown up

P1010698

I just got the January issue of INSTYLE magazine (and in English - oh joy!) and found some updated “comfort food” recipes. Today is a typical cold and rainy January day so I decided to try out this new recipe for tomato soup. The reason I am calling this version of tomato soup "all grown up" is because the apple cider I have found so far in France is the alcoholic kind. It is not too potent only 4% alcohol but in addition to the wine in this recipe I thought this may not be for kids, LOL. 

I have to say I usually do not enjoy fruit in savory dishes or really fruit in general; however,  in addition to apples this recipe’s ingredients also include Dijon mustard and chili paste so I figured that would balance it out without making it too fruity. 

I couldn’t find my chili paste so I used 3 small red chili peppers, chopped and a dab of Harissa.  I like the warmth the chili’s give to this recipe and the sweetness of the apples cut the acidity of the tomatoes. Now I just need a grilled cheese sandwich, a good book and I am all set!

Ingredients:

2 T butter
1 large yellow onion, diced
3 cloves garlic, sliced
3 tart apples, peeled, cored and sliced
1/2 cup tomato paste
1 T Dijon mustard
1 tsp. sambal (chili paste available at Asian markets)
1/2 cup dry white wine
2 16oz. cans whole peeled tomatoes and juice (I used diced tomatoes and their juice)
4 cups apple cider
3/4 cup liquid crème fresh (or heavy cream), divided in half

Method:
  • In a large soup pot, melt butter over medium/low  heat. Add onions, garlic and a pinch of salt. Sauté 10 minutes until pale and tender.
  • Add apples, tomato paste, mustard, chili paste and white wine. Let reduce by half (5-7 minutes).
  • Add tomatoes and cider; bring to a boil. Reduce heat and simmer (partially covered to let steam vent) for an hour stirring occasionally.
  • Pour half of soup in blender. Purée with one part of cream until smooth. Repeat with the second batch and combine it all together. Season to taste with salt and pepper.

No comments:

Post a Comment

ROCK ON! by Phoenix Design Jewelry

There was an error in this gadget