“Salvaged Tomato” Tomato Stock

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"Ugly Tomato" Tomato Stock
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Heat oil in a medium saucepan and over medium heat until shimmering. Add the garlic and anchovy paste and cook, stirring frequently, until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes. Remove from heat and pour liquid through a fine mesh strainer set over a large bowl. Transfer to several small air-tight container (I use canning jars) and cool to room temperature. Transfer to the refrigerator if you plan to use within a few days; otherwise, store in the freezer for up to 6 months.
Recipe Notes

I call for anchovy paste only because that is what I had on hand. You can substitute a couple minced whole anchovies or leave them out all together if you prefer.

Spring Onion Soup

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Spring Onion Soup
Fresh, vibrant, simple soup; adapted from Plenty More
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Heat butter in a Dutch oven over medium heat until foaming has subsided. Add the onion bulb and zucchini, along with 1 teaspoon sea salt and pepper to taste, and cook, stirring occasionally, until softened and just lightly browned, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add the stock and bay leaf, cover, and bring to a simmer and cook for 10 minutes. Remove the cover and add the onion greens and peas and simmer for another 2-3 minutes, or until the onion greens are just soft. Remove from heat, add fresh herbs (start with 1 tablespoon) and puree using an immersion blender (easier but you won't get a really smooth texture) or transfer to a blender in a couple batches (more time consuming but you get a smoother texture). Taste and adjust seasoning as needed, adding the additional tablespoon of herbs if desired. Serve immediately or cool to room temperature before storing in an air-tight container in the refrigerator. Garnish ideas are listed above in the "Variation" section.
Recipe Notes

1) you can serve this hot, room temperature or chilled, making it a great soup for any time of year; 2) I used parsley as the fresh herb addition when I garnished it with creme fraiche and then cilantro when I garnished it with tempeh, but I think basil or tarragon would be great as well.