Directions:
In a frying pan sauté onion in 2 tablespoons of butter until translucent, add the garlic and ginger, cook for 1-2 minutes over medium heat.
Add the cooked onion, garlic, and ginger to another large soup pot, add tomatoes and chicken stock and bring to a boil, then reduce heat and simmer for 8-10 minutes.
Make the roux in the same pan as you used for the onion mixture, it will add flavor. Add the butter and flour and combine over medium high heat until the mixture starts to brown, about 3-4 minutes. Remove from heat.
Add the roux to the soup mixture and stir well. Carefully puree hot soup with a hand emulsifier/stick blender, adding the cream and simmering until the soup is hot again. Taste and season with salt and pepper to taste.
Last February Susie and I went on a ski trip to Austria with a couple of our close friends. We had a great experience and one of our favorite parts of the trip was drinking glühwein in town after a long day of skiing at one of the many aprés-ski bars. Glühwein was the perfect beverage to warm us up!
We met up with our friends that came on the trip with us last weekend and I decided to make the glühwein recipe on page 328 of the cookbook. We were all very excited to see how the recipe compared to the glühwein that we drank in Austria.
I tested the glühwein right before getting ready to serve it and I could tell something was wrong. The flavor was on point but there was a very bitter aftertaste. One of the first steps in this recipe is adding orange peels to agave syrup and water. When I was adding the orange peels I didn’t realize that you want to add just the orange skin and to make sure you don’t add any of the white layer under the skin. This part of the orange is very bitter.
I was disappointed but my friends were really nice about it and I learned something about cooking! This is a recipe that I will definitely be making again before the winter is over!
