My grandmother, with whom I share the same middle name, used to sing a little song to me when I was little prior to tickling me with her fingers (which posed as a bee), "There once was a bee who lived in a tree; and all he could do was bzzzzz sting, sting, sting sting...." (then the tickling ensued).

This site is in memory of her and the warmth all grandmothers and mothers give in making good food and creating memories in the kitchen.

Saturday, May 12, 2012

Roasted Tomato and Basil Soup with Orzo


Roasted Tomato Basil Soup with Orzo

4 lb tomatoes, halved lengthwise
6 garlic cloves, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
10 fresh basil leaves
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Orzo Pasta, cooked as directed

Put oven rack in middle position and preheat to 350°F.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack.

Cook onion, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Meanwhile, in separate saucepan, bring water to a boil. Add orzo pasta and cook according to package directions.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Add a spoonful or two of orzo pasta to each bowl of soup.

Enjoy.