Feature Meal




TOMATO BISQUE: (Serves 6)
  • 3 cups carrot juice
  • 1 1/2 pounds tomatoes, chopped, or 1 (28oz) can whole tomatoes (San Marzano is best, lower acid and sweeter)
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 leek, chopped
  • 1 large shallot, chopped
  • 3 cloves garlic, chopped
  • 1 small bay leaf
  • 1 tsp. dry thyme, crumbled
  • 2 tbsp. of any no-salt seasoning
  • 1/2 cup of raw cashews
  • 1/4 cup of chopped fresh basil
  • 5 oz baby spinach

In a large saucepan, combine all the ingredients except cashews, basil, and spinach. Simmer for 30 minutes. Discard the bay leaf. Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup and cashews in a food processor or high-powered blender until smooth. Return the reserved vegetables to the pot. Stir in the basil and spinach and let the spinach wilt.

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