I had a great time on a visit to my hometown of Raleigh this past weekend. I got to see a few Biscuitvilles which made me happy and the weather was so nice I got to have an outdoor Italian lunch. This downtown has gotten so much better since I left. My friend Jayme took me to a cool new bar called Foundation that serves regional beverages where I had a quick Blanton's. Yum. I took this picture on the train back home.
Now I need to go brine my wild turkey. Here is a song for Raleigh.
The weather was so beautiful this weekend when the husband and I walked down to the 14th and U Street Farmer's Market to reserve our Thanksgiving turkey. As always we found some incredibly delicious, fresh and locally grown vegetables. I was surprised that we even found some pretty good looking tomatoes this late in the season. The vendor was giving out free recipes so I picked up one for Creamy Tomato Soup. I made if for dinner Saturday night and it was super delicious. Luckily we had also picked up a fresh baguette to serve with it. Here's the recipe:
CREAMY TOMATO SOUP
6 tbsp unsalted butter
4 cloves garlic, minced
1 tsp course salt
3 lbs chopped ripe tomatoes
1 cup fresh basil leaves, loosely packed
1/2 c heavy cream
2 small onions, chopped fine
1/2 c. dry white wine
1/4 tsp fresh ground pepper
Melt butter in medium saucepan over medium heat. Add onions and garlic and cook, stirring until onions are transparent, about 3 min. Add wine, tomatoes, salt and pepper. Cook for about 5 to 10 minutes. Stir in basil and remove from heat.
let cool slightly. Transfer about half of the tomato mixture into the blender. Cover lid with clean dish towel and hold lid securely in place and blend soup. Continue until all of the tomato mix is blended.
Place back in saucepan. Add cream and adjust consistency with water if necessary. Season with more salt and pepper if desired. Serve with toasted sliced of baguette and fresh grated parmesan cheese.