Edible Blue Ridge Fall 2022

COOKING FRESH

When asked about the modern foodways and their importance , I always think of the homogenization and dwindling choices we face as citizens of our local communities . But there is a wonderful option to keep the foodways robust for you and your neighbors – the backyard garden . I think of the garden-grown tomato as one of the greatest produce items of all time . Here is a basic tomato soup recipe that all will enjoy .

Tomato Basil Bisque Velvety and fresh . If the bisque seems too thick , thin it with a light touch of extra stock or cream Serves 6

INGREDIENTS: 1 tablespoon olive oil 1 tablespoon sweet butter 1 cup onion , peeled and chopped

1 cup white wine ½ teaspoon salt ½ teaspoon nutmeg ½ teaspoon cinnamon 1 teaspoon freshly ground ginger ½ teaspoon white pepper 2 cups heavy cream 1 cup fresh basil , chopped

6 cups vegetable stock ½ cups carrots , diced ½ cup celery , chopped 2 cloves garlic , chopped

1 Granny Smith apple , chopped 3 cups roasted Roma tomatoes

DIRECTIONS: 1. In a large saucepan , heat the oil and butter . Add onion , carrots , and celery sauté 5 minutes over medium low heat . 2. Add garlic , apple , and tomatoes . Then add wine and spices. Sauté for 3 minutes . 3. Add stock . Stir well and bring to low simmer for 30 minutes . 4. Turn heat down and let sit for 20 minutes before pureeing with hand blender . (Hot soups in regular blenders are very dangerous – they blow the lid and may cause burns) Add the fresh basil . 5. Add the cream . Reheat , but do not boil , the soup before serving .

Recipe by chef Mark Gresge, l’étoile Catering 5857 Jarmans Gap Road Crozet letoilecatering.com

edible blue ridge fall 2022 | 39