No Soup For You!

Just kidding! You can have some. The weather outside was frightful today, but that only meant one thing – time to try another soup. I had planned on making one this week and it just seemed right to wait until today when it was a veritable blizzard out there. Or so I have heard. I didn’t bother venturing out into it as I had no reason to.

So, with soupy weather outside (click on the inserted image to see what I mean) I selected some recipes I had favorited on foodgawker.com and got cracking. Once again, I went with the ever classic soup & bread combo which not only allows me to try a new soup each time, but also a new bread. I played it safe with my first bread last time and so decided to try something a little more exotic. I found this recipe for a cake-like bread that intrigued me, even more so now that I realize it doesn’t have a name. I guess I will christen it myself then – it shall be called Roasted Red Pepper Black Olive and Feta Loaf (or RRPBOFL for short, yet more complicated). I found this recipe at Kayotic Kitchen, and she calls it a Christmas Cake but I don’t know if I would. Nevertheless, it was very tasty and you could definitely taste the red peppers and olives. Normally I would post the recipe here as well, but she has great step by step photos and it would be a pain the ass for me to transfer it all over here – just visit her site here to see it. But I do have the usual photos:

To go with the bread was a Cream of Tomato Soup. Nothing much to it and so I won’t bore you with too many details, but it turned out delicious as well. With the onion that was involved it was a nice combination with the tomatoes. It was well complimented with the RRPBOFL and some Gouda cheese. Another delicious and edible dinner – that is all I can ask for. I failed to grab some photos of the soup (just picture a creamy tomato soup and you are there) but here is the recipe, which I snagged from the gourmet traveller website:

2 x 400g (280oz) cans whole, peeled plum tomatoes
250ml (1 cup) chicken or vegetable stock
750ml (3 cups) whole milk
1 medium onion, chopped
1 clove garlic, minced
1 tbsp olive oil
60g (4 tbsp) butter
4 tbsp flour
1 bay leaf
1/2 tsp dried basil
1 tsp tomato purée
1 1/2 tsp sugar
1 1/2 tsp salt
1/2 tsp baking soda
freshly ground black pepper

Gradually pour in the milk and stock, then add the bay leaf, basil, tomato purée, sugar, and salt. Continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes then add them to the pot, and bring to a simmer. Season with salt and black pepper to taste then blitz again in a blender if you prefer a silky smooth soup (I personally like the bits of onion so don’t bother). Reheat before serving.

Tags: baking, black olive, bread, feta, roasted red pepper, soup, tomato soup