Tomatoes, fresh basil and mozzarella cheese: such a delicious trio, especially in the classic Caprese salad. Hot Pink Cake Stand owner Jody Carmichael melds Caprese salad’s lovely flavors in a comforting yet light soup that pops up on the savory lunch and dinner menu at the Monkey Junction location. 1 teaspoon olive oil 1 teaspoon butter 1 medium onion, halved and thinly sliced 4 pounds ripe, flavorful tomatoes, halved 4 large cloves garlic, unpeeled Olive oil e f ½ cup white wine 2 cups chicken or vegetable stock 12 fresh basil leaves ½ pound fresh mozzarella cheese, chilled ¼ to ½ cup whole milk, half-and-half or heavy cream 92 WBM june 2014 Salt Freshly ground black pepper Balsamic reduction (see cook’s note) 6-8 fresh basil leaves, chopped Cook’s note: Look for balsamic reduction, sometimes called balsamic glaze at gourmet and specialty food markets. Make your own by simmer-ing a cup of good balsamic vinegar in a pot on the stove until the vinegar becomes syrupy. Preparation: Place a large skillet over medium-high heat. When pan is hot, add olive oil and butter. When fats are hot, add sliced onion to the pan. Spread onions evenly across the pan and cook slowly until onions turn a caramelly brown, about 10 minutes, reducing heat if onions start to burn. Preheat oven to 400 degrees. Place halved tomatoes, cut side down, and unpeeled garlic cloves on a sheet pan. Do not crowd tomatoes. Drizzle tomatoes and garlic with a little olive oil. Roast tomatoes in oven until skin shrivels, about 30 minutes. Place onions and tomatoes in a medium saucepot. Peel roasted garlic and add to the pot. Add white wine and stock to the pot. Add salt and pepper to taste. Place pot on stove over high heat. Bring soup to a boil, reduce heat and simmer for 20 minutes. Add basil leaves and simmer 5 minutes. Remove soup from heat and cool. When soup has cooled, puree using a food processor, blender or immer-sion blender. Return pureed soup to the pot. Cut mozzarella cheese into 1/ 8-inch thick slices. Set aside. Place soup on stove over medium heat. Warm soup until hot. Stir in milk, half-and-half or cream, adding more for a creamier texture. Season to taste with salt and black pepper. Preheat oven broiler. To serve, ladle soup into oven-proof bowls placed on a sheet pan. Float mozzarella cheese slices over soup in each bowl. Heat soup under broiler just until cheese warms and softens but does not brown. Remove soup from oven. Drizzle each bowl with balsamic reduc-tion. Garnish each bowl with chopped basil. Makes 6 servings. Source: Jody Carmichael, owner of Hot Pink Cake Stand
2014-6
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