As we enjoy the last week of September and pull up the okra plants from our summer garden, the cooler days have me longing for soup suppers and time with friends outside. The hint of fall in the air feels hopeful, a fresh start to a new season after so many months of unknowns and unrest. Cheers to Friday night lights, friends, and fellowship.
Tomato Bisque Soup
INGREDIENTS
4T unsalted butter
2 onions, thinly sliced
1 carrot, peeled and chopped
6 garlic cloves, coarsely chopped
2 cans (35 oz) plum tomatoes with juice (I prefer Italian plum)
pinch of sugar
4 cups canned chicken broth
1/2t ground allspice
2 cups heavy whipping cream
salt and pepper to taste
INSTRUCTIONS
Melt butter in a large soup pot or Dutch oven.
Add onions, carrot and garlic.
Cook over medium heat until the vegetables have wilted (10 minutes).
Add tomatoes and their juice, basil sugar, salt, pepper. Cook 5 minutes.
Add stock and allspice, and slowly bring to a boil.
Reduce heat, partially cover, and simmer for 50 minutes.
Allow time for soup to cool.
Puree the soup (in parts) in a blender or food processor.
Return soup to the pot.
Add cream and adjust seasonings as needed.
YIELD
8-10 servings
Proper Pepper Panini
I’m no expert here. In fact, I don’t even own a panini press, but my friends in a girl’s supper club do and they created these paninis for a gathering. They used sourdough bread, spread with butter and Proper Pepper’s Classic flavor. The press seals the cheese and was easier than grilled cheese sandwiches, which tend to get a little messy as the cheese melts. I would love your feedback and tips as you try to perfect a grilled sandwich using Proper Pepper.
