Soup & Sandwiches! STICK BLENDER!

San Marzano Tomatoes and Immersion/Hand/Stick Blender

Tomato Soup with Parm & Croutons

Baguette with Black Forrest Ham -

King Island Triple Cream Brie, Dijon Mustard,

Kalamata & Luques Olives and Cornichons

Perfect dinner on a cool night while enjoying the last Lakers game of the regular season (the Dodgers 2nd home game is on too)...

My Tomato Soup was requested by Eric all the way in NYC! Not much to it - 28 oz. can of San Marzano tomatoes, 1 medium onion (I use yellow), a can of low sodium chicken broth, a pat of butter, salt & pepper to taste (I'm known to add a pinch of red chili pepper flakes) and a hand blender (a gadget MUST have in my book!).

In a pot, saute sliced onion (the thinner you slice, the faster it cooks) in olive oil until soft and translucent. Pour off the the tomato juice from the can. Unconventional Kor puts the stick blender into the can and purees the tomatoes right in the can, then adds that into the pot (if using red chili pepper flakes I add it now). Bring to a boil, then lower the heat and simmer on low for 15 minutes. Add in chicken broth.

About 10 minutes before serving, take the stick blender to the pot and gently blend contents. Add in a pat of butter and blend again...The soup will take on an orange color. Taste for seasoning. Serve with a sprinkle of cheese and toasted slices of baguette or just as is...This recipe doubles or triples and freezes well!

* I use the San Marzano can to hold the stick blender in between uses!