I have realized that I can write. And I can "grandmother." But it's hard to do both at the same time. This week I'm in full out grandmother mode, so blogging has gone by the wayside. I've been at Mommy's house all week doing a little babysitting before the "big" babysitting starts today. For the rest of the week, it will be just me and Baby Girl here while the rest of that family goes to an out-of-town wedding.
When I arrived here on Sunday, Mommy was making soup for supper. This is a new-to-me recipe but one they love. Now I know why. It's rich and creamy, just right for a cold winter night. It is a copycat recipe from the chain restaurant, Le Madeleine. (There are many versions online if you google the recipe.) That's the restaurant where J-Daddy picked up supper each night while Baby Girl was in the hospital back in October. Mommy said she ate soup every night, not because it was the only good thing on their menu, but because it was good enough to order again and again. She says this soup recipe is not exactly like the restaurant soup, but it is equally good. Maybe better.
LE MADELEINE TOMATO SOUP
2 (28-oz) cans whole tomatoes
4 cups chicken or vegetable broth
1 large bunch fresh basil (about 15 leaves)
1 stick butter, plus 2 tablespoon butter
1 cup heavy cream
salt & pepper to taste
2 tablespoons all-purpose flour
goat cheese for garnish
Add tomatoes and broth in a large stockpot and cook over medium high heat for 20 minutes to combine flavors and reduce liquid. Add the basil and puree with a stick blender, right in the pot. (You can do it in small batches in a regular blender if you don't have a stick blender.)
Add the stick of butter and cream and bring to a simmer. To thicken, using a fork, combine the 2 tablespoon butter (room temp) and 2 tablespoons flour in a small bowl. Stir into soup and simmer for 5 minutes, stirring until thickened. Taste and adjust seasonings. Serve with a little goat cheese on the top.
Fingers crossed that this little person and I will have an uneventful few days!