HOMEMADE CREAM OF TOMATO SOUP AND CHEDDAR GOLDFISH CRACKERS
BY CAMILLE MACNAUGHTON
This is my ultimate comfort food, perfect when I’m feeling especially lazy! Though I would normally heat up a cup of Campbell’s cream of tomato soup and open a bag of fish crackers, for a more posh equivalent, follow this recipe and substitute with your own favorites!
CREAM OF TOMATO SOUP
¾ of 1 container of chicken broth or vegetable stock
3 cloves of garlic, chopped
½ red Spanish onion and ½ yellow onion
2 large carrots, chopped
3 celery stalks, chopped
3 cans whole stewed tomatoes (don’t skimp on the quality of the brand!)
1 cup cooking cream (15%)
Coarse salt and black pepper
Bay leaves, fresh basil, sage, rosemary, tarragon, thyme and oregano cut into chiffonade, add to taste
Chopped chives for garnish
- Heat a couple tablespoons of olive oil in a deep soup pot, over moderate heat.
- Add garlic and onions, cook until soft.
- Add celery, carrots and cook for 5 minutes
- Add stewed tomatoes and mix
- Add the chicken broth
- Add stock or broth and bring to a boil
- Once bubbling, add fresh herbs, salt and pepper
- Reduce heat to a simmer, place lid and allow to simmer for several hours (longer is better!)
- A couple of hours prior to serving, add cream and additional seasoning (if needed)
- Puree the soup with a hand blender or immersion blender
*The acidity of the tomatoes makes it unpalatable early in the preparation so allow the soup to mellow for a couple of hours prior to adding the cream and serving. I also suggest adding the seasoning bit by bit, tasting the soup as it mellows.
HOMEMADE GOLDFISH CRACKERS
Now for the pièce de résistance… the homemade goldfish crackers! These are by far my favorite crackers but as another foodie blogger put it, their long list of ingredients would make anyone hesitate. Inspiring myself from her homemade recipe which lists only 5 ingredients, I decided to highlight the specialty cheeses from Québec that are easily found at la Fromagerie, located at the Atwater market.
1 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into chunks
8 oz cheddar cheese, cut into chunks
1/2 teaspoon salt
1/2 teaspoon fresh-ground pepper
- Measure the cheese, beautifully sharp and crumbly extra old cheddar (9 years) from the Perron farms, located in the Saguenay, Lac-Saint-Jean region in Québec.
- Combine all ingredients in a food processor and pulse until it resembles coarse meal.
- Add 1 tablespoon of water at a time, pulsing until dough forms ball (at most use1-2 teaspoons).
- Wrap in plastic wrap and refrigerate for at least 20 minutes and up to 24 hours.
- Roll dough out to 1/8″ and cut shapes.
- Place 1″ apart on a parchment paper covered baking sheet.
- Bake at 350°F for 15-20 minutes, until crisp.