Tiny potato and tomato soup lunch

Making:

Herbs de Provence Tomato soup with potato dippers

Here's what I have:

1 tbsp Butter cut in half

1.5 cups Tomatoes

1/8 cups Heavy cream

Salt

Pepper

1 tbsp Herbs de Provence

Not pictured:

1.5 small Yukon gold Potatoes

Olive oil

Mozzarella cheese

Preperation:

Last minute I decided to add some potato dippers. I cut up some Yukon Gold potatoes, drizzled them with olive oil and seasoned with salt and pepper. These went into the small convection oven at 375 for 25 minutes.

To make the soup in a small pan I added half the butter with the tomatoes cooked at medium heat until the tomatoes were soft. Taking a spoon I mashed up the tomatoes in the pan while cooking and then added the salt, pepper, remaining butter and heavy cream. Stirred well and turned to low heat. Once the potatoes were 5 minutes away from being done I added the Herbs de Provence, stirred again and let the soup rest.

During plating a bit of mozzarella was added to the potatoes.

The bowls!

This is another quick cook and is one of my favorites to make. The soup was ready by the time the potatoes were done. I prefer mine chunky but this can be blended before adding the herbs de province for a smoother consistency.

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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