Thursday, September 17, 2015

Caprese Tomato Spinach Soup

Well this is it!  My last full day in the states, tomorrow I will be leaving for Iceland!  Currently my brain feels like mush because the preparation that goes into not being at my job for two full weeks is insanely tedious.  I think at this point I have all my bases covered for work and now just need to get home and begin packing.  We also have our travels pretty well planned out but we don't necessarily have a backup plan if things do turn violent in Munich...hopefully it won't get to that.  We will be arriving in Iceland at 6am their time and that is when the adventure begins!  Last night I adapted this AMAZING soup and it was a perfect last meal to post on my blog because it was so successful.  By the time we get back (October 1st) it will be fall here in PDX and perhaps I will have some new Icelandic, French, German, or Swiss soup recipes to share!  Bon voyage!

Serves 4

The Ingredients
1 can (28 0z.) fire roasted tomatoes
3 cups vegetable stock
4 tablespoons olive oil
7 Sun dried tomatoes, chopped
3 small shallots, thinly sliced
4 medium garlic clove thinly sliced
½ teaspoon dry basil
1 good pinch dry thyme
½ teaspoon celery salt
1-1/2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
2 tablespoons sugar
6-8 hand fulls of spinach
Fresh Mozzarella Ciliegine (little)

The Process
1. In a medium soup pot over medium heat, warm up 2 tablespoons of extra virgin olive oil. Add in the 2 shallots, 2 cloves garlic, sun dried tomatoes, saute for 3-4 minutes.

2. Add the dry basil, thyme salt, black pepper, and celery salt saute for another minute.

3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.

4. Add the stock, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup.

5. Once its pureed, add the balsamic vinegar and sugar, taste, adjust salt and pepper if necessary. Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.

6. Quick Saute the spinach in a skillet over medium -high heat, heat up 2 tablespoons olive oil, add 1 shallots, 2 cloves garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper. Set a side.

7. Using oven friendly soup bowls, scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and top with the mozzarella (I put 5 little balls in each bowl).

8. Place bowls onto a baking sheet and broil the soups for about 4-5 minutes, or until cheese is melted and slightly crust. Be careful to watch them so they don’t burn.

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