Tomato Soup

When I was a little girl, my grandmother made the simplest of tomato soups in August when the tomatoes were ripe. Once I was married I sought to find this simple tomato soup and came upon this recipe in Craig Clairborne's "The New York Times International Cook Book". My hope is that Craig would be happy to warm so many people's hearts on a cold Winter day. This year I am making it for Break the Fast after Yom Kippur. I hope whenever you choose to make it, it will warm your heart just a little bit.

INGREDIENTS

• 1/2 cup butter
• 2 Tablespoons olive oil
• 1 large onion, thinly sliced ( about 2 cups)
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 4 basil leaves, chopped, or 1/2 teaspoon dried basil
• Salt and freshly ground pepper to taste
• 21/2 pounds fresh, ripe tomatoes, cored, or 1 2 pound 3-ounce can tomatoes, preferably the Imported Italian style
• 3 Tablespoons tomato paste
• 1/4 cup flour
• 4 cups Chicken stock (canned, or Osem brand consomme powder mixed with water)
• 1 teaspoon sugar ( if needed)
• 1 cup heavy cream ( very optional)

DIRECTIONS

• Heat most of the butter and the olive oil in a heavy saucepan.
• Add the onion, thyme, basil, salt and pepper.
• Cook, stirring occasionally, until the onion is wilted
• Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
• Place the flour in a small mixing bowl, add 5 Tablespoons of stock, and stir to blend.
• Stir this into the tomato mixture.
• Add the remaining chicken stock and simmer 30 minutes, stirring frequently to prevent sticking, scorching or burning of the tomatoes.
• Put the soup through the fine sieve of a food mill.
• Return it to the heat on a low flame.
• Add sugar to taste ( if needed).

NOTE

You can add cream if you like, and add a swirl of butter on top as you serve it, but I find it to be delicious without these.

Vegetable Stuffed Cabbage with Tomato --Mushroom Sauce

This is a fabulous recipe that my friend Zelda offered to me when my daughter became a vegetarian and I had nothing "traditional" to offer her for the Jewish holidays. I made it, and have made it again and again. Everyone seems to love it... even the "meateaters" in the family. You may double the recipe if you like. Happy New Year!

INGREDIENTS

• 1 large green cabbage
• salt
• 1/4 cup peanut or vegetable oil
• 2 medium onions, finely chopped
• 2 cloves of garlic, minced (optional)
• 2 celery stalks, finely chopped
• 4 peeled carrots, shredded
• 1 parsnip, peeled and shredded
• 1 zucchini, shredded
• 1/4 cup minced parsley
• 2 Tbsp raisins
• 4 mushrooms, chopped
• 1/4 cup ground pecans
• 1/4 cup dry red wine
• fresh ground pepper
• 16 oz can tomato sauce

DIRECTIONS

• Wash and cut off 1 inch from the base of the cabbage leaves. Place the cabbage in a large saucepot with boiling water to cover and 2 teaspoons salt. Cook, covered for about 3 minutes or until the leaves have wilted. Drain and set aside.
• Heat oil in a large heavey skillet
• Add onions and garlic and saute until transparent
• Add celery, carrots, parsnip and zucchini, tossing well and saute for 5 minutes until the vegetables begin to soften
• Mix in the parsley, raisins, mushrrom and simmer for 5 minutes longer
• Stir in pecans and wine
• Season to taste with salt and pepper
• Cook 5 minutes longer
• Cover and set aside

ASSEMBLY DIRECTIONS

• Separate the leaves from the head of the cabbage carefully, often you need to cut the thicker part at the base to separate the leaf.
• Place each cabbage leaf on a flat surface
• Shape stuffing into walnut size ball, place on the root end of the cabbage leaf and roll up to enclose the filling, envelope style
• Place the cabbage rolls close together and submerge into the saucepan of tomato sauce (If you prefer a sweet and sour sauce, you may add some brown sugar to the tomato sauce).
• Cover, bring to a boil, reduce heat and simmer for 30 minutes.