I'm finally back in the Bronx after a summer in Shanghai, China, and Vilnius, Lithuania. I would say that I'm home, but where I'm living is just an apartment until V arrives on Tuesday. <3 This soup is a celebration of being back in Little Italy of the Bronx. Yesterday, to the music of live jazz musicians up the block, I crossed the street to the Arthur Avenue Market. I bought "off" tomatoes, eggplant, and red peppers, for a discount and regular fresh basil. They all ended up in this delightful and light soup.
Ingredients 1 quart water 2 tablespoons olive oil (plus 2 more for serving) 2 cups chopped eggplant 1 cup chopped red pepper 1 cup chopped onion 2 cups quartered tomatoes 1 tablespoon sugar 2 tablespoons tomatoe paste 8 + basil leaves, torn (with 4 reserved for serving) 1 tablespoon salt 1/2 teaspoon black pepper 1 teaspoon dried oregano 4 cloves chopped garlic Directions To begin, add the olive oil, garlic, and onion to your soup pot. Cook over medium heat for 5 minutes. Add in all other ingredients (including water), and simmer over low heat for 10-15 minutes until veggies reach desired tenderness. Taste and season with salt or sugar as needed. Serve hot with some reserved basil on top and a drizzle of olive oil.
1 Comment
Katherine Cahill
8/27/2017 01:16:55 pm
How would the addition of Lithuanian herbal tea affect the flavor of this soup?
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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