The snowflakes falling outside my window are the size of espresso saucers. It’s been like that since 7a.m. We still have managed a few tables every hour. My latest customer ordered “Lances Trance” which is a grilled chicken breast on toasted 8-grain bread with sweet corn, avocado and melted jack cheese. The patron, a regular named Todd Silvera, likes his sandwich with no cheese and I forgot. So this one will be my lunch. And I remade one for Todd.
It’s a perfect day for grilled cheese and tomato soup. So the special for today is our organic, roasted tomato soup. To make it, start with a 16-oz can of Muir Glen whole peeled tomatoes. Drain the juice and place the pieces (cut in half) on a sheet pan. Roast at 350° for ½ hour or until they start to get crispy and brown. While the tomatoes are in the oven, place 2 cups of mirepoix in a soup pot with vegetable oil and stir until soft. Then add 1 quart of chicken stock and ½-cup of white wine. Bring everything to a boil and turn down to a simmer. Now you should be able to remove the tomatoes from the oven. Add them to the soup and simmer for 10 minutes. Next purée in a blender until almost smooth (about 30 seconds) or use an Emerson stick blender on the stove top to mix. Season with salt and pepper and serve with your favorite toasted cheese sandwich.
Roasted Tomato Soup: serves 6
16-oz can Muir Glen While Peeled tomato
3 carrots, dice fine
3 celery stalks
2 Spanish onions
1 quart chicken stock
½ -cup white wine
salt & pepper