Married to a Cook

I forget how lucky I am to be married to a good cook. I’ve been sick with a cold for the past week and my sweet hubbie has taken over the kitchen. My CB is a wonderful cook, but we approach cooking differently. I am an unorthodox cook while he follows the recipe down to the very last detail. If it says to stir the onions for 10 minutes, he will set the timer to 10 minutes and stir it precisely. It usually drives me crazy to watch him do this when we’re cooking together, but since I’m sick, I can just lay back and enjoy his hard work!

He made a delicious and simple to prepare tomato soup that I am most grateful to eat to reawaken my appetite after days of broth, porridge and bread.

Tomato Soup in Little Thyme

Ingredients

1 large Yellow Onion, medium dice

1 celery heart, quartered

1 can (32 oz.) whole peeled tomatoes (Cento’s San Marzano is our favorite)

1 can (32 oz.) crushed tomatoes

3 quarts home-made Chicken Stock

3 sprigs fresh Thyme

1 Bay Leaf

Salt and freshly ground black pepper

2 Tbsp. olive oil

1 lb. bag of star shaped pasta

1. In a separate medium-size pot cook chicken stock over medium heat. Add celery heart to stock.

2. In a medium frying pan over medium-high heat, sautee onions in olive oil. Add thyme and cook for 10 minutes.

3. Using a slotted spoon, add the whole peeled tomatoes to the stock, then add the crushed tomatoes. Add the Bay Leaf.

4. Add the onion mixture to the stock, and cook over low-medium heat for 20 minutes or until just boil and the whole tomatoes start to break apart.

5. Season with salt and pepper. CB likes lots of pepper, so he adds about 1 heaping teaspoon.

6. For the pasta: In a large stock pot cook 6 quarts of salted water to boil. Add pasta and cook per instructions on package. Drain and toss with olive oil to coat the pasta.

Serve the soup with heaping spoonfuls of star pasta. Pair this with a salad of romaine, lemon thyme vinaigrette with shaved Parmigiano Reggiano cheese and you’ve got a great lunch to bring to work.

Bon Appetit!

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