Tomato Soup

In the northeast, this is the time of the year for tomato soup to shine.  The red, ripe beefsteaks that remain are firm, but fully developed.

So this Sunday was a take on a recipe from the esteemed Deborah Madison.  I liked the recipe because it called for 4 things: butter, good tomatoes, shallots, & salt.

1. Peel & finely slice 10 shallots
2. Cut along the equator - 3 pounds tomatoes
3. Squeeze out seeds
4. Rough chop tomatoes
5. Melt 1/2 stick of butter in pot
6. Add shallots at medium low heat for 10 to 15 minutes - do not allow to burn
7. Add salt
8. Add tomatoes and turn up heat
9. Add salt
10. Simmer for 30 minutes
11. Puree in food processor and serve with bread

It was pretty tasty.  She called for a food mill (for which i have none) and that would have solved getting the occasional skin in my mouth - the only problem with this soup.  Otherwise, pretty tremendous.