Soup and salad

Last night we had some of my homemade ravioli from the freezer (my supply is dwindling so I’ll need to go on another ravioli making spree.)  I also made tomato soup from a new recipe last night so it was ready to go when I got home from work tonight.  I adapted this from a recipe in the Barefoot Contessa’s newest cookbook, Foolproof.  She serves her tomato soup with grilled cheese croutons.  I decided that my Parmesan crackers would be a nice substitute and we were happy with the result.  Here is what I did:

Tomato soup

  • 2 TB olive oil
  • 3 small yellow onions, chopped
  • 2 large or 4 small shallots, chopped
  • 3 cloves garlic, minced
  • 1 qt chicken stock (I’m using half homemade and half store bought)
  • 1 28 oz can crushed tomatoes
  • pinch of saffron
  • 1/2 cup orzo
  • 1/2 cup cream

Heat olive oil over medium heat in a large pot.  Add onions and shallots and cook until soft and golden (10 -12 minutes).  Add garlic and cook, stirring for 1 minute.  Stir in chicken stock, tomatoes and saffron with 1 pinch of salt and a teaspoon of fresh ground pepper.  Bring to a boil and then lower heat and simmer for 15 minutes.

Fill a smaller pot with water and a pinch of salt and bring to a boil.  Add orzo and cook for 7 minutes.  Drain and add to soup along with cream.  Simmer for another 5 – 10 minutes.  Serve with:

Parmesan crackers

  • 1 1/4 cups freshly grated cheese (I used half Parmesan and half Romano)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1 TB fresh rosemary, chopped
  • 1 stick butter at room temperature
  • 1 cup flour

Preheat oven to 350.  Combine cheese with salt and pepper and rosemary in a mixer.  Add butter and beat to combine.  Add flour in 3 batches combining until mixture holds together.  Roll into balls (about 1 TB in size) and place on a baking sheet lined with parchment.  Flatten slightly.  Bake about 14 – 16 minutes until edges are browned.  Remove from oven and let cool.

Green salad with Dijon vinaigrette

  • green leaf lettuce, rinsed and spun dry
  • 1 carrot, sliced thin with a vegetable peeler
  • 1/2 cup olive oil
  • 1/8 cup red wine vinegar
  • 1 TB Dijon mustard
  • 1 egg
  • 1/4 tsp oregano
  • fresh ground pepper

Combine lettuce and carrot in a salad bowl.  Combine all dressing ingredients in a blender and mix well.  Toss salad with dressing (remaining dressing will keep refrigerated for up to a week.)

Soup and salad

Soup and salad



About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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