Hearty Tomato Soup with Lemon and Rosemary

 

I guess I could have wiped the bowl a bit, eh?

I've made mention that I despise cooking from recipes.  I think it's both an attention and control issue.  I'll discuss with my therapist.  Having to follow someone's orders!  What if it's gross??  My kids, on the other hand love looking for recipes and having me try new ones.  Claire saw Giada making this soup on the Food Network and we decided it looked pretty good.  And, you know what?  It was.  And you HAVE to add the creme fraiche.  It's amazing and tastes so much better than sour cream!

Last year, Giada was doing a personal appearance at Sur la Table and my kids were jacked to go and meet her.  So I bought her cookbook so they could get it autographed.  Now, I have to admit, her over-enunciation of words and gianormous smile kinda bug, but she was v. nice to the kids and was as beautiful in real life as on TV, cleavage, white smile and all.  She really can cook and does have good recipes.  And, she's shorter than me, so I felt better.  ha ha.  She was talking to the kids and my boy was speechless.  Just stood there with a huge smile!  Didn't even hand her the flowers he had for her!

Hearty Tomato Soup with Lemon and Rosemary Creme Fraiche

by Giada DeLaurentis

• 2 tablespoons butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, chopped
• 1 15-ounce can cannellini (white) beans, drained and rinsed
• 1 28-ounce can crushed tomatoes
• 3 cups chicken broth
• 1 bay leaf
• 1 sprig of fresh rosemary, plus 1 teaspoon, minced
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground white pepper (I changed to white pepper as I don't love black)
• 2/3 cup creme fraiche
• Zest of one lemon

Directions

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.