I mentioned last week that I have been going through old
recipes. This is one that I had cut out of the newspaper back in 2019. I happen
to be a fan of tomato soup – all kinds – so I am never one to pass up a new
recipe. This was published in the food section of the St. Louis
Post-Dispatch, September 24, 2019, in the “Special Request” column wherein
people ask for recipes for dishes that they’ve enjoyed at local restaurants.
Some restaurants participate, others don’t. This recipe is from an
establishment called The Country Club Bar and Grill. I’ve never been there, so
I can’t say if the end result is as good as what they offer in the restaurant,
but it was certainly tasty.
I found this recipe to be a rather interesting one in its
assemblage (if that’s the right word) of the soup. I had to wonder why they
warmed up the half-and-half and troubled themselves to temper it when they
could have just as easily used heavy cream (that requires no tempering) and
skip that step. Nonetheless, I tend to stick to the recipe as written the first
time I make something.
As in most cases, I found the soup was better
the second day. I also found that a tiny squeeze of lemon juice brightens the
flavor a little bit, so I served mine with a little lemon wedge on the side.
Tomato Basil Soup
The Country Club Bar and Grill
2 to 3 c. water
6 c. premium marinara sauce*
2 c. half-and-half
3 T. chopped fresh
purple basil
¼ c. plus 2 T. grated Parmesan cheese
3 T. granulated
garlic
Kosher salt to taste
6 T. finely chopped
leaves of flat-leaf Italian parsley
6 T. shredded pecorino
Place the water in an instant kettle or in a small pot on the
stove and heat to a boil. Maintain it at a low simmer.
While the water heats, pour the marinara sauce into a 4- or
5-quart saucepan over medium heat until it just begins to bubble. Reduce heat
to medium low.
Place the half-and-half in a small mixing bowl. Temper
the half-and-half by adding ¾- to 1-cup of hot sauce, stirring slowly
until it incorporates. This step prevents the soup from curdling. Slowly pour the tempered half-and-half into the
hot sauce, stirring as you pour.
Add the chopped basil and granulated garlic into the soup. Stir
thoroughly, down to the bottom of the pot. Cook uncovered over medium-low heat
for 15 minutes.
Add the Parmesan cheese and stir well, scraping the bottom and
the sides of the pan.
Add hot water gradually to the hot soup, ½ cup at a time,
stirring down to the bottom, until the desired consistency is reached. You will
probably not use all of the water but keep it at the ready to add if needed.
For the test, we added 2 cups total.
Reduce heat to low. Simmer for an additional 12 to 15 minutes,
stirring often, down to the bottom and around the edges. Taste. Add salt if needed. Remove from the burner to a warm place, cover
and let rest 5 to 10 minutes.
Top with chopped parsley and grated pecorino.
Yield: 6 servings
*I used Rao’s Tomato
Basil.
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The Chart House Clam Chowder (Copycat)
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