Green Tomato Soup: The Recipe

October 31, 2010

So how many fried green tomatoes can one eat? Especially when it’s really not about the tomato, it’s about the breading. Lots and lots of fried crumbs. Not so healthy in the long run.

And I have dozens and dozens of green tomatoes. Damn that zucchini. I needed to do something with them as the idea of wasting them turns my stomach. Raised Catholic by nuns who were, ahem, past their prime, I was besieged by religious superstitions that I adhere to – consciously or not – to this day. One of these delightful ladies scared the living hell out of me with a long lecture on waste. “The devil,” she warned, “follows all of us around and collects everything we waste – every slip of paper, every scrap of thread, every bit of pencil – and then stockpiles it for when we die. And when we go to hell,” (according to those nuns, we were all going south. Your chance of getting into heaven was rather like the snowball’s chance of making it through the opposite destination), “the devil will use all those wasted scraps to feed the fire that will burn you for all eternity.” She didn’t actually finish with “Bwhahaha!” but she may as well have.

Rather a graphic thought for an 8-year-old, but it worked – I don’t waste.

I picked the biggest of those green tomatoes and decided to try making up a green tomato soup recipe. It was yummy and delicious – Tony even enjoyed it and he’s not a soup guy.

Green Tomato Soup – about 3 bowls

Melt 5 tablespoon of butter (the real stuff, not those funky spread things) in a low stockpot over medium heat. Dice one medium onion and saute until soft in the butter. Dice about 8-10 green Roma tomatoes and add to the onion. Saute and until softening, stirring occasionally.  Add 1/2 teaspoon salt and several good pinches of pepper. Rub 3-4 dried basil leaves between your hands, over the pot, powdering the herb into the onions and tomatoes. Move ingredients to one side of pot and add about 1/2 cup white wine (I used a pinot, but really whatever you haven’t finished off would be fine). Increase heat to high and reduce until sauce thickens. Add about 2 cups of chicken broth (I like Emeril’s. Alot of taste and little salt), bring to a boil and then reduce to a simmer for 15-20 minutes. Drip in 5-6 drops of tabasco sauce and stir. Serve with corn bread.

Now the devil will gnash his teeth – no fuel for those eternal flames today!

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