WellesleyWeston Magazine

WINTER 2014/2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/410492

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Page 206 of 227

smell like home, and brings back all sorts of good memories." When Sally's oldest daugh- ter Emily got married in 2013, Sally made her a cookbook as a gift with all the family recipes in it. "Last Rosh Hashanah Emily made the chicken soup — what a passing of the torch!" adds Sally. Having once lived in Weston, but now a Wellesley resident, Peter Jacobs, an inde- pendent marketing communications writer, remembers loving soup as a kid. "My grand- mother and mother would always make 205 w i n t e r 2 0 1 4 / 2 0 1 5 | W e l l e s l e y W e s t o n M a g a z i n e TOMATO SOUP Adapted from Craig Claiborne's The New York Times Cookbook. This is a lower-fat version of the original cream of tomato soup my mother used to make when I was growing up. It is still my absolute favorite, even without all the cream. 1 stick butter 1 large onion, peeled and sliced 35 oz. crushed tomatoes 4 basil leaves or ½ tsp. dried 2 sprigs fresh thyme or ½ tsp. dried ¼ cup of flour 3 ¾ cups chicken stock 1 Tbsp. sugar Salt and pepper to taste n Melt the butter in a large pot. Add the olive oil. Add the onion, thyme, and basil and stir on low/medium heat until the onion is wilted (about 10 minutes). Pour in the crushed tomatoes and simmer for 10 minutes, stirring occasionally. Be careful not to let the soup burn. Next, mix the flour in a small amount of chicken stock with a fork until all the lumps are out. Pour the mixture into the soup, as well as the remaining stock. Simmer another 30 minutes. Finally, add the sugar. Pour the soup into a blender or food processor and blend until smooth. Pour and serve.

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