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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini
Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
Celebrate the bounty of summers tomato with this great soup.
Ingredients
- 3 tablespoons unsalted butter/ or extra virgin olive oil
- 3/4 cup minced sweet onion, such as Vidalia
- 1 1/2 pounds tomatoes—peeled, seeded and chopped, with juices
- 1 teaspoon tomato paste
- 2 cups chicken broth, vegetable broth or water
- 1 basil sprig
- Salt
- Freshly ground pepper
- 12 thin baguette slices, toasted
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Chef Tips
You’ll get best results if getting these directly from your farmer!
Preparation
Step 1
In a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the tomatoes and their juices, along with the tomato paste and cook, stirring, for 5 minutes. Add the broth and basil and season with salt and pepper. Simmer until the tomatoes are broken down, about 15 minutes. Discard the basil and puree the soup until smooth.
Step 2
Preheat the broiler and arrange the baguette toasts on a baking sheet. Drizzle with some olive oil. Sprinkle with the cheese and broil just until melted, about 30 seconds. Serve the soup with the cheese toasts.
