Tuesday, September 21, 2010

a fall supper

So fall snuck up on me - seems to be a theme here. Time whizzing by me so fast I can't keep up. I made soup for supper - not just any soup but tomato stilton soup. Yum! And served it up with some cheddar olive drop biscuits and a green salad. And then I realized it was the start of fall. So it was a fall supper. Ta da.

Tomato Stilton Soup (from Tea and Cookies)
3 lbs tomatoes, peeled, seeded, quartered
2 tsp olive oil
1 medium leek, chopped
1 carrot, chopped
4 c chicken or vegetable stock
4 oz stilton
3 tbsp cream

Put the tomatoes in a baking pan, sprinkle with salt and bake for 35 minutes at 400 deg F. Meantime heat the olive oil in a soup pot and saute the leek and carrot for about 10 minutes or until tender. Pour in the tomatoes and stock and bring to a boil. Cover and simmer for 20 minutes. Add the cheese and cream and use an immersion blender to blend until smooth. Serve warm.

I made 6 cheddar olive biscuits to go with the soup from this recipe from smitten kitchen
1 c + 2 tbsp flour
1 1/4 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
3 tbsp butter, diced
a handful chopped olives
1/2 c grated sharp cheddar
1/2 c buttermilk

Preheat the oven to 425 deg F. Place flour, baking powder, sugar, baking soda and salt in the bowl of a food processor. Pulse until mixed. Add the cold, diced butter and pulse until the butter is incorporated. Add the olives and cheese and pulse briefly to mix and then add the buttermilk and pulse until the dough comes together. Form 6 biscuits and drop onto a parchment lined baking sheet and bake for 16 minutes or until the biscuits are browned.

A postscript - 15 years ago my sister-in-law was in labour and we were the only people she and my brother could phone with the news (the time difference being 9 hours). Happy birthday to my oldest nephew! (he doesn't read this but his mum does...)

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