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Home Easy French Stovetop Dinner

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  • kukla 17 years ago
    The picture includes: a dollop of Basil Cream Fraiche, and some coarsely grated Parmagiano-Reggiano cheese. Twisted Swiss Cheese breadsticks were store-bought.
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  • dond 17 years ago
    With some variations, this is how I generally prepare this soup, although I like to include a generous amount of basil (about two packed cups) to the mixture before slow simmering. I also sweat a couple of finely diced onions separately, until they just begin to caramelize, before adding the roasted tomatoes, garlic, and other ingredients. Instead of tomato paste, I will generally throw in a 28-ounce can of chopped whole Italian tomatoes. I don't have a slow cooker, so I just let the mixture come up to a boil in a stock pot, then turn the heat as low as possible and simmer for about 90 minutes before pureeing the soup and reheating. I never thought of adding the lemon and/or brown sugar, but I might try that next time. Since there are only two of us most of the time, I can divide this soup into four two-person portions and freeze them.
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  • trackwidow 17 years ago
    Sounds really good!
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