Smokey Tomato Soup (modified from a recipe I found in Rachel Ray's Magazine)
Chop 1 small white onion and cook in olive oil over med-high heat with 3 cloves smashed garlic and 1 T. Thyme leaves. Chop 1 Chipotle Chili in Adobo sauce and add to onions, along with 2 T. of the Adobo sauce. Stir in 2 cans of whole roasted tomatos (14.5 oz) and 3/4 can of chicken broth (or Veggie broth to make it Vegan) and 1/4 cup white wine. Simmer for 15 minutes, then puree in a blender.
Serve with Guyere Toasts (top sliced sourdough bread with cooking spray and shredded Guyere cheese, then broil until cheese bubbles).
Super-simple, and worthy of serving to guests.
In the meantime, I finished the body of Thermal in between planning and executing Matt's 30th Birthday (here we are practicing for the wedding!) this past weekend and writing like 90 thank you notes from my showers:
I hate it right now, because it makes me look WAY too boobalious, but everyone says the blocking wortks wonders so I am keeping my fingers crossed (also: rockin my favorite BEATLES tee-shirt here)
It's beginning to look a lot like Christmas....
Insert witty ending to post here.
No comments:
Post a Comment