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PROVENCAL TOMATO SOUP

PROVENCAL TOMATO SOUP

Jeez.  The last time I posted here was December? How’d that happen?

Well, I know how it happened. I’ve mostly been in a fetal position since the election, emerging only now and then to refill my bottle with bourbon. I don’t see it getting better anytime soon. I just hope we don’t all get blown up.

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It seemed like a tomato soup kind of day, what with the rain, the Orange Dumpster Fire in the White House, the strike some of my friends are participating in, the Orange Nutjob in the White House, the cold, The Tropicana Fascist in the White House… you get my drift.

I made some tomato soup in the style of Provence. It tastes pretty good and it’s easy. It’s good for a cold wet day when you’ve lost hope but still remain optimistic that maybe we will survive. Also, a few stiff drinks don’t hurt.

PROVENCAL TOMATO SOUP

  • 1 cup chopped onion
  • 2 chopped carrots
  • 1 chopped celery stalk
  • 2 fresh tomatoes. chopped
  • 4-5 large garlic cloves
  • olive oil
  • 1 tablespoon fennel seed
  • 1 quart chicken or vegetable broth
  • 1 large (28-ounces or so) can pureed tomatoes
  • 1 can (16-ounces or so) stewed tomatoes
  • 1 orange, zest plus all the juice
  • 1 tablespoon dry basil (fresh is better if you have it, but it’s winter right now)
  • 1/4 teaspoon cloves
  • 1/4 teaspoon hot pepper flakes
  • salt and pepper
  • Anise liqueur and/or orange liqueur (optional)

Saute the onion, carrots, celery, and garlic in 2 tablespoons olive oil over medium-high heat until they start to brown. Add 1 tablespoon fennel seed and let it cook for a few minutes. Then throw in everything else and bring to a boil, then reduce heat and simmer for half an hour or thereabouts.

Now either use a stick blender to puree the soup (don’t be too concerned about getting every veggie) or puree in batches in a blender or food processor. Pour soup back into the pot and let simmer another 10 minutes, and taste.

You may want to add more fennel, more orange juice/zest, some wine (I used white vermouth for its herbal taste), some booze (Pernod/anisette or an orange liqueur), more broth, EVOO, whatever.

If so inclined, you could also add some cooked rice and finely chopped spinach or other greens.

When it seems just right, turn the stove off and let sit for an hour or more, then reheat when ready to serve.

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