Toasted Fennel Seeds Cherry Tomato Soup
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My partner, away at a conference in Houston, called me last night and asked what I was having for dinner. "Not much. Just soup I made really quick. But it's good because it's rainy and it's now fall, and I'm alone."
Mood is a food characteristic, especially if it is perfectly attributable to comfort the heart. I don't like eating solo, but the city's weather cozied me up with my soup. I like fall when it rains, and, no, New York isn't green, but it's shimmering this time.
I have "compost" stock in the fridge - of kale stems, corn cobs, yam skins, tofu water - and a few tomatoes and fresh basil leaves. I toasted fennel and cumin seeds and a pinch of sumac in pure olive oil (to be differentiated from extra virgin; this oil achieves neutrality like canola), and covered the pot on medium-high until I heard popping. I slowly added 3 cups of stock, salt and pepper, and reduced the heat to very low. When simmering, I added about a tbsp. or two of cornmeal parmesan, and more salt and pepper to taste, and a swirl of, this time, extra virgin olive oil for texture. Surprisingly, the cheese blended as opposed to reacted, made the soup somewhat milky, and its taste - very original and fresh. I added the basil leaves right after turning off the heat, spooned them around, and let them swim.
I don't know what happened to all the spices I had put in - but it turned out a soup of its own doing, and must be having a time of his life.
Mood is a food characteristic, especially if it is perfectly attributable to comfort the heart. I don't like eating solo, but the city's weather cozied me up with my soup. I like fall when it rains, and, no, New York isn't green, but it's shimmering this time.
I have "compost" stock in the fridge - of kale stems, corn cobs, yam skins, tofu water - and a few tomatoes and fresh basil leaves. I toasted fennel and cumin seeds and a pinch of sumac in pure olive oil (to be differentiated from extra virgin; this oil achieves neutrality like canola), and covered the pot on medium-high until I heard popping. I slowly added 3 cups of stock, salt and pepper, and reduced the heat to very low. When simmering, I added about a tbsp. or two of cornmeal parmesan, and more salt and pepper to taste, and a swirl of, this time, extra virgin olive oil for texture. Surprisingly, the cheese blended as opposed to reacted, made the soup somewhat milky, and its taste - very original and fresh. I added the basil leaves right after turning off the heat, spooned them around, and let them swim.
I don't know what happened to all the spices I had put in - but it turned out a soup of its own doing, and must be having a time of his life.
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