Hey, We Could Make Soup Out of ’Em!

The strange weather continues—here we are in the middle of August enjoying a beautiful fall weekend. Except for the gusty winds, it was a perfectly lovely day for a bike ride over to pick up this week’s bounty from the Enright CSA, including, of course . . . Tomatoes.

Since the temperature is not yet 70 degrees at 11 o’clock in the morning, we don’t have to think cool, refreshing so much. We can think warm, comfort food. And what’s more comforting than a bowl of tomato soup (accompanied, of course, by a grilled cheese sandwich)?

Hence, I present a very simple recipe for a very delicious soup. It’s been in my personal cookbook for so long, I’m not sure where it came from originally. But it ain’t Campbell’s, that is for sure. I think I’ll make a batch for lunch tomorrow.


Tomato Soup

13 medium tomatoes, peeled and cored
5 stalks celery
3 medium onions, chopped and cooked in butter
4 to 6 cloves of garlic
Chopped fresh basil to taste
¼ tsp. thyme
1 bay leaf
3 egg yolks
Parmesan cheese

Blend all ingredients up to the bay leaf in a blender or food processor. Pour into a large cook pot, add three egg yolks and bay leaf. Sprinkle liberally with Parmesan cheese. Bring to a sharp boil and then simmer for 1½ hours. Serve hot, with grilled cheese sandwiches.