It's full-on autumn in Portland which means rain, rain boots, Halloween & comfort food.
Lots of green tomatoes.
I had four tomato plants in raised beds this year. Two plum and two Cosmonaut. They all grew well but the plant pictured is one of the Cosmonaut plants gone wild. It took 30 minutes to dissemble Magnificent Tomato.
What does one do with lots of green tomatoes?
Or, green tomato soup. It's delicious. slightly tart, with a pleasantly herbal taste. Special thanks to MLE for suggesting it.
The savory cream topping adds levity to a potentially somber soup.
Green Tomato Soup
3 # green tomatoes, small dice I used the plum tomatoes for this soup.
8 oz ham, julienne
2 ea onions, medium dice
1 qt chicken stock
1/4 - 1/2 cup herbs, finely chopped (Use what you have ie: tarragon, parsley, oregano, thyme. I used oregano and thyme with great results)
1/4 cup white wine (or more if needed)
For the savory cream:
1/2 c heavy cream
1/8 tspn cayenne
1/4 tspn salt
1/2 tspn prepared horseradish
Saute the ham and onion in olive oil. When fully fragrant and beginning to brown, deglaze the pan with white wine. Add the chopped tomatoes, followed by the chicken stock. Simmer for 25 - 45 minutes or until the tomatoes are tender. My hard-like-a-rock tomatoes took 45 minutes to soften.
When the soup is cooked and seasoning corrected, whip cream, cayenne, horseradish and salt together. It won't get stiff, but it will taste delicious.
Shake the cream and seasonings in a jar until it forms a sauce. Here is the post that spawned mason jar sauce. See the final footnote.
This recipe is like a blank page. Write anything on it you like. This morning I heated up some soup and added leftover chicken and asparagus. It was delightful.
Eat well and love big.