Tomato Boursin Soup

I'll bet you didn't know that there are soup pendants in the world. 

There are. 

This incredibly delicious soup has quite the debate going on in the comments on TikTok. It's a little weird, and people are arguing this is a puree or a dip. 

Since I've clearly made the thing and eaten it, it's soup. So soup. So good. I couldn’t get over how good it was. This is going to be a staple this winter. In the upper right is a half slice of fresh, homemade Polish Beer Rye. 

This whole damn meal was amazing, and go ahead and make this soup (it's soup. Good Soup!) for yourself. 

I'll include the bread recipe too, but it's a bread machine recipe. 

Ingredients

1 lb tomatoes (cut on the equator, seeded)

1 onion OR 1 large shallot, peeled and quartered

1 head of garlic, bottom sliced off

1 pkg of Bousin (I used garlic herb)

4 tbls olive oil

1 tbls paprika

1 tsp oregano (or Italian herb blend)

salt and pepper to taste

Directions

-Drizzle 1 tbls olive oil on the bottom of a baking dish and place the tomatoes cut side down.

-Add paprika, herbs, salt, pepper, drizzle 3 tbls oil, toss to coat.

-Add onion, garlic bottom up (with a little oil rubbed on the exposed cloves) and whole cheese wheel.

-Bake for 30 to 35 minutes at 400°f

-Remove garlic, squeeze cloves on to tomatoes, and mash a bit with a fork. 

-Transfer to a blender and blend until smooth. 

-Serve hot with croutons (or saltines if you're bougie like me). 

-------

Polish Beer Rye (Bread Machine)

*always add wet ingredients first

8 oz (1 cup) flat, room temperature Beer

3 tbls apple cider vinegar

2 tbls honey

1 tbls melted butter

1 tbls minced shallot

2 cups bread flour

3/4 light or medium Rye flour

1/4 whole wheat flour

2 tbls yellow corn meal

2 tsp caraway seeds 

1 1/2 tsp salt

1 tbl SAF yeast or 1 tbls + 1 1/2 tsp bread machine flour

Set machine for basic loaf, 1.5 lbs loaf, medium crust. Not suitable for delay cycle. Remove and place on rack. Allow to cool to room temp before slicing. Enjoy. 

Dutch Baby

This is a fun, but large, German style pancake. I put apples and cinnamon in it. If you're going for sweet, I'd use unsalted butter. If you're going for savory, use the salted butter. 

INGREDIENTS

• 3 large eggs, room temperature
• ½ cup milk
• ½ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla
• 4 tablespoons butter
• confectioners' sugar, for dusting

INSTRUCTIONS

• 1. In a blender, combine eggs, milk, flour, sugar, and vanilla. Mix until all ingredients are incorporated. Let the batter rest as you preheat the oven and heat up the skillet.

  2. Add butter to a 9-inch or 10-inch oven-safe skillet (I used a 10" pie plate) and place the skillet in the cold oven. Preheat the oven to 425°F.

  3. Once the oven has reached 425°F, carefully remove the hot skillet from the oven. Melt butter in skillet/pie plate. Pour the batter into the skillet and place it back into the oven.

  4. Bake for 15 to 18 minutes.

  5. Serve warm, dusted with confectioners' sugar.

  
  

Apple Filling: 
1 apple
1/4 cup brown sugar 
1/2 tsp cinnamon
1 tbls butter

Peel and slice apple thin. 

Melt butter in pan, add brown sugar and cinnamon to combine. 

Add apples and toss coat. Cook on low for about 15 minutes. 

Pour into center of hot Dutch Baby after removing from oven.