From the kitchen of One Perfect Bite...

I found this terrific recipe in Not Your Mother's Slow Cooker Cookbook , by Beth Hensberger and Julie Kaufman. Those of you who try the recipe are in for a real taste treat. The soup is outstanding and once you've tasted it, I suspect the recipe will find its way into your regular rotation. It uses a lot of butter, and I know many of you will instinctively want to cut back on it as you prepare the soup. I urge you not to. This soup uses a handful of ingredients and cutting back on any of them is an invitation to disappointment. The slow cooker frees you from attending the soup as it cooks, so once you have sauteed the onions, the soup becomes an effortless creation. I hope you'll try this. It almost - almost - made my socks go up and down. Here's the recipe.

Winter Tomato Soup for the Slow Cooke r

...from the kitchen of One Perfect Bite courtesy of Beth Hensperger



Ingredients

Directions:

One Year Ago Today:

Two Years Ago Today:

1/2 cup (1 stick) unsalted butter1 large or 2 medium-size yellow onions, chopped1 quart home-canned tomatoes or one 28-ounce can imported Italian whole or chopped plum tomatoes, with their juice1/2 cup dry vermouth or dry white wine1 tablespoon sugar1 heaping teaspoon dried tarragonKosher or sea salt to tasteCold sour cream for serving1) Melt butter in a large skillet set over medium heat. Add onion and cook until golden, about 15 minutes, stirring often to cook evenly.2) Combine tomatoes, vermouth, sugar, and tarragon in a slow cooker. Scrape contents of skillet into tomato mixture.Cover and cook on LOW for 5 to 6 hours.3) Purée in batches in a food processor or with a handheld immersion blender. Stain soup if you wish. Season with salt. Keep warm on LOW without letting it come to a boil until serving. Ladle hot soup into bowls and top with a spoonful of cold sour cream. Yield:4 servings.You might also like these recipes: