Tuscan Tomato Soup
The Chef’s Table Restaurant
3 T. Olive Oil
2 Onions finely diced
5 cups Canned Tomatoes (3 - 14 oz. cans or home canned)
2 cups Chicken Broth
1 cup Heavy Cream
½ - 3/4 cup Pesto
Salt & Pepper to taste
Cook onions in oil until translucent. Add tomatoes and allow to warm and simmer. Add broth and simmer about 15 minutes. Add whipping cream and pesto. Blend to desired consistency. Salt and pepper.
Focaccia
2 Tbs. yeast
¼ cup olive
oil
5 - 6 cups flour
1 Tbs. salt
2 cups warm
water
Mix above
ingredients into a soft dough. Let
rise one hour. Roll the dough flat
to 1/3” thickness and you can shape it into 2 pizza round pans or 1 large flat
baking sheet. Let rise again,
about 20 minutes. Press with
fingertips to dimple the surface and then drizzle with ¼ cup olive oil.
Sprinkle on
top of bread:
Coarsely
ground salt
2
Tbs. chopped or crushed garlic
2-3
Tbs. fresh minced Rosemary
Bake at 375
for 17-20 minutes or until done.
Michelle's note: I just made this Tuscan Tomato Soup and Focaccia for dinner Sunday. I have made the soup before and it is Keith's favorite! It was my first time making the focaccia and it was so easy and yummy. I cut it into squares and made it into chicken paninis with roasted red peppers. Yummmmmm! Maybe you will want to put it on the family blog, or at least give the recipes a try!
Anna's note: I made this combo on 4/24. It is awesome. Miles said it was his favorite soup in the world and Mia wasn't getting it fast enough with a spoon so she drank most of hers. The focaccia was a hit, too. Matt took a couple of pictures. I only added five cups of flour, instead of six, because my dough was so stiff after five--maybe because I used white whole-wheat. I accidentally doubled the pesto, and we still loved it. Can you tell I had two little helpers? Thanks, M, for the delicious recipe.
Michelle's note: I just made this Tuscan Tomato Soup and Focaccia for dinner Sunday. I have made the soup before and it is Keith's favorite! It was my first time making the focaccia and it was so easy and yummy. I cut it into squares and made it into chicken paninis with roasted red peppers. Yummmmmm! Maybe you will want to put it on the family blog, or at least give the recipes a try!
Anna's note: I made this combo on 4/24. It is awesome. Miles said it was his favorite soup in the world and Mia wasn't getting it fast enough with a spoon so she drank most of hers. The focaccia was a hit, too. Matt took a couple of pictures. I only added five cups of flour, instead of six, because my dough was so stiff after five--maybe because I used white whole-wheat. I accidentally doubled the pesto, and we still loved it. Can you tell I had two little helpers? Thanks, M, for the delicious recipe.
