Tomato Soup without Cream
Tomato soup can be orange instead of red without cream. The color comes from carrots, which dye everything orange (including my plastic grater). I attempted several versions of this soup and couldn't get it quite right until I added celery, a vegetable I normally disdain. People change. :)
- 2 chicken backs
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks of celery, roughly chopped
- 3 cloves of garlic, roughly chopped
- 2 tablespoons tomato paste, roughly measured, teeheehee
- 28-ounce can of San Marzano tomatoes
- 1 teaspoon dried tarragon
- 1 tablespoon sugar
- parmigiano-reggiano, to taste (more is better)
- salt and pepper, to taste
Make chicken stock by simmering 2 quarts of water with the bones for 2-3 hours. Pour broth through a sieve and into another container to remove impurities.
Heat olive oil and butter in the same stock pot, but be sure to wash it before using again! When the butter has stopped bubbling, add onion, carrots, and celery. Sauté until onions are translucent. Add garlic and sauté some more. Add tomato paste, tomatoes, tarragon, and sugar. For thicker soup, add two-thirds of the chicken stock.
Bring to a boil and then reduce to a simmer. After allowing the soup to simmer for 20 minutes, remove the pot from heat. Using an immersion blender (or working in batches with a regular blender), blend the soup until smooth. Grate and stir in parmigiano-reggiano. Finish with cracked black pepper.
Serve with bread, butter, and Maldon sea salt flakes.