I love to make this soup every fall and it’s SO EASY! This is one of those wonderful recipes I discovered at the Great Canadian Grilled Cheese Contest, hosted by The Food Network, in Charlottetown P.E.I.
I loved it so much that I pulled the Chef aside and asked for the recipe~I e-mailed her TWICE! and she never got back to me so I wrote one myself and I’m taking FULL CREDIT FOR IT!~it’s MUCH better than hers anyway…just sayin’…
All you need is:
1 Kg Fresh Yellow Tomatoes
1 Med. Onion
1 Garlic clove
3 Sprigs Oregano
1 teaspoon Salt
2 Cups Chicken Stock
1 tea Maple Syrup (to taste)
1/4 cup Beer (optional)
Sauté the diced onion, add garlic and Oregano. Add whole tomatoes, cover and simmer for about an hour, stirring occasionally.
Remove pan from heat and add the chicken stock. Remove the oregano sprigs and puree until smooth. Strain the mixture through a fine sieve.
Now here comes MY favourite part…Adjusting the acid balance…
Tomatoes vary significantly in taste and acidity, most of them being quite acidic. This is where the sweetness of the maple syrup comes in (you could use white sugar, or honey, almost any sweetener (except the artificial ones like aspartame).
Take a taste of your soup then add a quick dash of maple syrup and taste again…you will notice the difference right away, at this point add some salt and taste again. Repeat. Don’t over-do it, you should not be able to taste any of the saltiness or the sweetness specifically, just notice how the reduced acid levels bring out the flavour of the tomatoes. Normally I almost always would add the juice of 1/2 a lemon and you could here too (especially if you mistakenly added a little too much sweetness) but I found the tomatoes quite acidic enough in this case. The addition of the beer was a last minute thought but all agreed it did improve the taste, dramatically changed it actually, so be very careful, it’s not really necessary.
I served it with a dollop of sour cream and some croutons.