Everytime we make this delicious soup the restaurants’ kitchen fills with the aroma of rosemary and sage. Adding bacon is the great secret to making this perfect warm treat on a chilly fall day.
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TUSCAN TOMATO & CHICKPEA SOUP
6 Slices of Bacon, chopped
1/2 Stick Butter
1 Yellow Onion, diced
1 Garlic Clove, minced
4 Sage Leaves, chopped
6 Tomatoes, diced
3 Cups Chickpeas (Garbanzos)
1 Cup Roasted Red Peppers
5 Cups Water
1 Rosemary Sprig
Salt & Pepper to taste
In a pot, saute bacon with butter until crisp. Add onions and garlic, saute until fragrant (approximately 3 minutes). Add sage, tomatoes, chickpeas, roasted red peppers, water & rosemary. Bring to a boil and simmer for 20 minutes. Put soup in a food processor or blender and coarsely puree. Add salt & pepper to taste.
Serves 6.
SALMON CAKE
4 Cups Salmon, cubed
1/4 Cup Olive Oil
2 Carrots, diced
2 Celery Stalks, diced
1/2 Yellow Onion, diced
1 Egg
1 Cup Bread Crumbs
1/2 tsp Salt
1/2 tsp Pepper
4 Tbls Mayonnaise
2 Tbls Olive Oil
Preheat oven to 400 degrees. Bake salmon until cooked through, about 10 minutes. Put 1/2 cup of olive oil in a saucepan and saute carrots, celery & onion.
Put salmon and sauteed vegetables in a food processor and blend until coarsely chopped. Mix in a bowl with egg, 1/2 cup bread crumbs, salt, pepper and mayo. Portion into 4 oz patties and roll them in the remaining 1/2 cup of bread crumbs.
Heat 2 Tbls. of olive oil in an ovenproof saucepan on high. When hot, place patties in pan and brown one side. Flip when brown and put entire pan in the oven to cook through, approximately 10 minutes. Serve immediately.
