from “Michael Symon’s Live To Cook” by Michael Symon
The combination of tomatoes and blue cheese is sublime. I tweek this recipe with the recipe link noted below based on what’s in the house, time constraints, and who’s eating it. I have no problem with good canned San Marzano tomotoes and usually use that for ease of preparations. Substitues I’ve used: EV0 in place of OO, Sweet or White instead of Red Onions, Low Sodium Chicken Broth or Salt Free Chicken Stock, and Dried Oregano instead of fresh, and added more garlic and chopped/minced instead instead of sliced. Sometimes I don’t strain the soup based on my mood and if I dont feel like taking out the blender & cleaning it. The buttermilk blue cheese makes it great, but I’ve tried it with gorganzola & stilton. A time or two added leftover bite-sized proteins like chicken and skirt steak that I needed to use or lose. I usually crumble fried pancetta, prociutto, or bacon on top.
fyi: I must’ve made this soup at least 30 times thus far.
Here is another version of the soup that’s NOT spicy.
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