This original recipe came from Sarah Bolla on the Food and Wine website. I was inspired to make it because of a bumper crop of green tomatoes we picked this fall. There are numerous changes in the recipe to accommodate my Dad’s taste.
2-3 pounds of unripe green tomatoes. They can be many sizes and stages of ripeness.
5 fresh spring onions or 2T preserved Herbes Salees spring onions
2 garlic cloves
3 Tbsp olive oil or strained, refrigerated bacon grease
2 tsp of both sea salt and ground pepper
3 -4 cups broth of your own choosing. Since we make a different soup almost daily, we almost always make a bean broth/milk using 6-7 cups of water to 3 ounces of soaked beans, white or large Lima.
A small handful of freshly picked basil leaves.
-In a wok, pour the oil and put in the tomatoes that have been finely sliced or chopped. Add the spring onion and garlic and sautee all until soft, seasoning with the salt and pepper as they cook. Add the stock and bring to a boil. Add the fresh basil leaves into the boiling soup. Turn the stove very low and allow the ingredients and flavors to combine, about 10 minutes.
-Take the soup off the fire and allow to cool enough so that it can be blended in the blender, small amounts at a time.
-Return enough of the blended soup to a pot to warm for a meal. Top with a small amount of Parmesan cheese.
Gramp’s review: “It tastes just like tomato soup but it looks like split pea soup!”