marie nygren recipes

Cream of Tomato Soup

My tomato soup recipe is a popular one that I served at the Farmhouse last weekend. It is so simple to make and the key is using San Marzano tomatoes- it really makes all the difference. This creamy soup is just perfect for these cold winter nights.

2 tbsp unsalted butter
1 medium onion
2 lb tomatoes, peeled and quartered or 1 lg. can plum tomatoes (San Marzano)
2 carrots, chopped
2 cups chicken stock
2 tbsp chopped fresh parsley
1/2 tsp fresh thyme leaves, plus extra to garnish
1/2 cup whipping cream
salt and freshly ground pepper

Melt the butter in a large saucepan. Add the onion and cook for 5 minutes until softened. Stir in the tomatoes, carrots, chicken stock, parsley and thyme. Bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15-30 minutes until the vegetables are tender.

Purée the soup in a Vitamix or Cuisinart until it is smooth. Return the puréed soup to the saucepan. Stir in the cream and reheat gently. Season the soup to taste with salt and freshly ground pepper.

** this soup can also be made without the whipping cream

Butter Pea and Kale Gratin

Written by Marie Nygren, Posted in "frank stitt", farm to table, kale, marie nygren recipes, Recipe Articles

I adapted this recipe from Frank Stitt’s original recipe with white beans and collard greens.

My favorite pea is the butter pea and my favorite green is kale so decided this combination would be simply delicious. We sampled this last night during our prep time in the kitchen and the aroma alone made our mouth water.

We are featuring the gratin on the Farmhouse menu this week as one of our side dishes.

Butter Pea and Kale Gratin

4 garlic cloves chopped
2 tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, cored, seeded, and cut into 1/2-inch dice
1 large bunch Kale (about 1 pound), thoroughly washed, blanched in boiling salted water until tender, drained, and chopped (to make two cups)
3 cups butter peas, 1/2 cup cooking liquid reserved
1/4 cup freshly grated Parmigiano-Reggiano
extra virgin olive oil
1 rosemary sprig, leaves removed and finely chopped
kosher salt and freshly ground black pepper to taste

Preheat the oven to 450º. In a large sauté pan, heat the oil in medium-high heat. Add the onion and red pepper and sauté until tender, about 10 minutes. Add the chopped garlic and cook for about 1 minute. Add the kale and sauté for another minute, stirring to coat.

Transfer the sautéed vegetables to a large mixing bowl and add the butter peas, half of the Parmigiano, a splash of olive oil, the rosemary, and salt and pepper. Taste and adjust the seasoning and add a little of the reserved pea broth as needed to moisten.

Spread the pea mixture into the gratin dish. Top with the remaining cheese, and a drizzle of extra virgin olive oil. Cover with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top of the gratin is golden and crusty.

Serves 8-10.

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Cream of Tomato Soup

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Butter Pea and Kale Gratin

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