Garden Fresh Tomato Soup

This summer we had an abundance of tomatoes from our garden. This is a quick and easy soup to make that savors the tomato harvest. Enjoy!

GARDEN FRESH TOMATO SOUP

4 cups chopped fresh tomatoes
1 onion chopped
4 cloves garlic
2 cups vegetable broth
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons sugar

1. In a stockpot, over medium heat, combine the tomatoes, onion, garlic and vegetable broth. Bring to a boil and gently boil for 20 minutes to blend all the flavors. Remove from heat and process the mixture with a immersion blender until smooth. Pour into a separate bowl.

2. In the now empty stockpot, melt butter over  medium heat. Stir in the flour to make a roux, cooking until the roux is medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt and adjust to taste.

ENJOY!

Greek Orzo and Rice Pilaf

Last summer my daughter, Emily, made this side dish for the Dane County Fair. It has since become one of our family's favorite additions to any meal. There are rarely any leftovers and if there are, they do not last long. Enjoy!

GREEK ORZO AND RICE PILAF

1/2 cup orzo
3 tablespoons butter
2/3 cup rice
3 cups vegetable broth

1. Saute orzo in butter in a medium saucepan, until lightly brown.
2. Add rice, stir to coat with the butter. Add stock.
3. Bring to a boil. Reduce heat to simmer, cover and cook for 25 minutes.

Enjoy!