Whatever you love, you are

지난 번 스크랩했던 레시피 를 따랐다:

(아직도 좀 남은 치아바타빵. 를 넣어 든든한 아침 식사로, 체다치즈를 얹어 오븐에 다시 굽는 대신에 파마산 치즈를 얹어 바로 섞어 먹었다.)

Red pepper flakes 를 추가해 뜨끈 매콤한 수프 완성.

눈도 뜨기 전, 정신이 드는 순간부터 뜨끈한 국물이 생각나 손을 뻗어 머리 위 아이팟을 찾았다. 지난 번에 어디선가 봤던 sweet potato soup을 검색하기 위해.


결국에 같은 레시피는 못 찾고, 웬만한 숲은 야채를 볶다 chicken broth 에 끓이는 패턴인 것 같아, 나도 집에 있는 모든 채소를 섞어 봄: 새로 썰은 당근, 고구마, 양파, 마늘에 지난 번 저녁에 먹고 남은 grilled vegetables (가지, 파, 양파 등) 를 부어 넣어 끓임.


원래 당근은 조리되었을 때의 특유 향 때문에 생으로만 먹는데, 이번에도 그 향이 싫어 계속 끓이다가

좀 시간이 걸리지만 한번 해 먹고픈 스프. Some day...

Need:
3 pounds plum tomatoes, halved lengthwise
2 t olive oil
2 large or 4 small cloves garlic, unpeeled
1 t finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 t (or more to taste) dried crushed red pepper
4 C chicken or vegetable stock

4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 T grated raw onion
1 C coarsely grated cheddar (or more to taste)

1. Preheat oven to 400°F.
2. Wrap garlic cloves in a tight foil packet.
3. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt).
4. Drizzle tomatoes with olive oil.
5. Add foil packet of garlic to tray.
6. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
7. Unwrap garlic packet and peel cloves.
8. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree.
9. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

10. Preheat oven to 350.
11. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet.
12. Stir grated onion into the warm soup.
13. Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top.
14. Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges.


(Source: smittenkitchen)