Monday, November 12, 2007

Tofu Marsala, Tomato Potato Soup

Dinner 11/12

Tofu Marsala

Tomato Potato Soup

The tofu marsala is a family favorite that we like to make 4 or 5 times a year (the recipe is here), served over a little fusilli pasta.

The soup is an easy one to make and stays warm for a good long time...

Tomato Potato Soup

4 cups of water
3-4 medium sized yukon gold potatoes, roughly chopped
1 roughly chopped onion
10 cloves of garlic, left whole
1 tbs. salt
1/2 tbs. of herbes de provence

1 tbs. olive oil
2 medium tomatoes, chopped
salt/pepper to taste

Add the potato, onion, garlic, salt and herbes de provence to the water and bring to a boil and cook until the potatoes are cooked through (about 10-15 minutes).

Meanwhile, in a small saute pan, add the olive oil over medium heat and add the tomatoes and a pinch of salt/pepper -- cook the tomatoes down until they're released their water and have started to thicken -- about 4-5 minutes.

In a blender combine the potato mixture with the tomato mixture and puree (you may need to do this in two batches) -- check for salt and serve hot...

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