poblano tomato soup with cabbage

2020-08-17

Another delicious soup that became the vegetable side dish for the accompanying meal.

a. the soup

Poblano tomato soup is one of my favorites.
I had bought too many cabbages for my new batch of sauerkraut, so why not use it here?

INGREDIENTS

This is what you need for 8 quarts = 10+ servings:

4 lbs. roma tomatoes
1 dz. poblano peppers, large
1 green/white cabbage
S&P, seasoning

Pic1: poblano tomato soup with cabbage

Directions

2020-08-17 — roasted poblano peppers

Pic2-4: roasting peppers

Preheat the broiler oven.
Core the poblano peppers, optionally remove the seeds to reduce the heat.
Arrange on a baking tray and flatten the peppers as much as possible.
Wait until blistered. (Pic2)
Turn over the peppers and blister on the other side.
When all done, transfer the peppers to a small saucepan. (Pic3)
Place the lid on the saucepan and wrap in a big towel.
Rest 30-60 minutes. The residual heat in the peppers should steam the peppers and loosen the skin.

Pic5-7: peeling, slicing

Remove the skin by rubbing and pulling loose ends. (Pic5, top)
If you have too many, store the excess in the refrigerator. (Pic6)
Slice the poblano peppers. (Pic7)

2020-08-17 — roasting tomatoes

Pic8-10: roasting tomatoes

Soak the tomatoes for 30 minutes in water with baking soda to remove the oily film and pesticides. (Pic8)
Core and halve the tomatoes. Arrange on a baking tray.
Broil for 15 minutes.
Many tomatoes will have split skin by then and the remainder should be fairly easy to remove.
Remove from the oven..
Let cool enough to safely handle and remove the peels.

blending

Pic11-13: blend

Combine tomatoes, 3 qts. water / stock and S&P, seasoning to taste. (Pic11)
Bring to a roiling boil. Reduce heat, cover and simmer 30 minutes.
Use a blender to puree the remaining tomatoes. (Pic12+13)

cabbage

Pic14-16: add cabbage

Add blended tomatoes back to the pot. (Pic14)
Quarter a green or white cabbage, add to the soup, including shredded loose leaves. (Pic15+16)

serving

Pic17-19: simmer, serve

Simmer 20-40 minutes, depending on how crisp or soft you want the cabbage.
Serve the cabbage with he soup, r with the following meal.
Enjoy.

2020-08-18 — Day 2 reheat

Pic20-22: day 2 reheat

Since we served the quartered cabbages with the meals, all that remains are the loose cabbage leaves.
Reheat over medium heat. Adjust the seasoning.
Serve and enjoy it again.

b. the meal: ribeye steak with cabbage and zucchini stoemp

A bone-in ribeye steak looks a bit different from the boneless. It has that rather prominent rib bone that our dog enjoys chewing on for half the afternoon. ☺

INGREDIENTS

This is what you need for 2 servings:

1 large / 2 small ribeye steaks, bone-in
zucchini stoemp
cabbage from the soup above

Pic23: zucchini stoemp, ribeye steak, cabbage

Directions

2020-07-28 - zucchini stoemp

Pic24-26: zucchini stoemp

Add cooked zucchinis to mashed potatoes.
Mash it all together for zucchini stoemp.
Zucchinis are mostly water. If too wet, add more potatoes, or dry the mixture over low heat.
Refrigerate leftovers.

2020-08-17

Pic27-29: then do this

Preheat the oven to 350 ºF.
Bake the steak and zucchini stoemp for 10-20 minutes, depending on the thickness of the steak.
Serve the steak with baked zucchini stoemp and cabbage.

served

Pic30-32: medium-rare steak, cabbage, zucchini stoemp

Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org