Autumn Tomato Soup, Sicilian Style
makes 4 to 5 main course servings
Ingredients:
- 1/4 cup unsalted butter
- 2 tablespoon olive oil
- 2 red onions, chopped
- 2 yellow onions, chopped
- 1 bunch scallions, minced
- 1/2 cup minced carrot
- 1/2 cup minced celery
- 1/4 cup minced garlic
- 1 cup parsley, chopped coarsely
- Pinch of cinnamon
- Pinch nutmeg
- 2 tablespoons tomato paste
- 1 1/2 pounds fresh spinach, washed and stems removed
- 18 plum tomatoes, peeled, seeded and chopped
- 1 teaspoon sugar
- Grated zest of 1 orange
- 1/4 cup freshly squeezed orange juice
- 2 ounces Glace de Poulet Gold reconstituted with 4 cups hot water
- 1 cup dry white wine
- 1/2 cup small fresh basil leaves
- Salt and ground pepper to taste
Procedure:
1. Heat the butter and olive oil in a large saucepan over medium heat. Add the red and yellow onions; sauté until soft and translucent, about 5 minutes. Add the scallions, carrot, celery, garlic, parsley, cinnamon, nutmeg and tomato paste. Cook, stirring occasionally for 5 minutes.
2. Drop the spinach into boiling water for 15 seconds. Immediately plunge it into ice water to stop the cooking. Drain well; coarsely chop.
3. Add the tomatoes, spinach, sugar, orange zest and orange juice to the onion mixture, along with the stock and wine. Bring to a simmer, then cook for 12 minutes. Stir in the basil.
4. In batches, puree the soup in a blender. Return soup to pan, and season with the salt, pepper and cayenne. Reheat.
5. Divide soup among warm bowls and serve.
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