Thursday, January 19, 2012

Winter Versus Us

Tonight was unbelievably cold! Not just cold like Ohhh, brrr, I need a sweater cold, But Holy Shit I might die if my car breaks down cold!

Montana don't play when it comes to winter....apparently. Yeah, I woke up to -20 air temperatures, with a negative 31 windchill. Holy crap balls!

Tonight to combat the freezing temps and pounding of snow, I made my delicious Roasted Sherry Tomato Cream Soup, annnnndddddd.....drumroll please....Caprese Paninis with grape tomatoes, basil olive oil & fresh Buffalo Mozzarella! M,m,m.

Oh and we used the rustic olive oil bread we got this week from Bountiful Baskets co-op!

Roasted Tomato-Sherry Soup


6 Tablespoons Melted Butter

1 whole Medium Onion, Diced

1 -14 ounce can of whole peeled tomatoes-roughly chopped

1 cup water

6 cups Roasted Tomatoes-peeled & blended

3 Tablespoons Chicken Base

3 Tablespoons Sugar

A few pinches of Sea Salt

Black Pepper To Taste

1 cup Cooking Sherry

1-½ cup Heavy Cream

Chopped Fresh Parsley

Chopped Fresh Basil

Preparation Instructions

Sauté diced onions, & basil in butter until translucent. Then add canned tomatoes, blended tomatoes, chicken base, sugar, pinch of salt, black pepper and stir. Cook on medium-low heat for 20 minutes. Remove from heat, & add Sherry and cream and stir. Add in parsley to taste.

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