I have served this combination often at my house even in Summer. It’s surprisingly filling, and the soup can be kept well in the refrigerator for a few days. (hint: if you make a big pot, you don’t need to make dinner for the next fews days. yay!!!!!)
Also this popover recipe is filled with tips. I made popover before, but this is the best one so far. I hope you read an article from the link I provide below as well because Marlene Sorosky Gray’s article on this popover is amazing.
Popover (make 6 standard or 10 small popovers)
- 1 1/2 cups nonfat, whole or low-fat milk
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 3 tablespoons unsalted butter, melted (optional)
- Pan spray
Heat the milk in a saucepan until bubbles appear around the edges of the pan OR heat in a microwave until hot, but not boiling. Remove from the heat.
Whisk together the flour, sugar and salt in a small bowl. Set aside.
Mix the eggs in a mixing bowl with an electric mixer or stand mixer using the paddle or whisk attachment at medium speed. Or mix by hand with a whisk, in a blender or a food processor until frothy. While mixing, gradually pour in the hot milk.
Add flour mixture at low speed until thoroughly incorporated, scraping down the sides as needed. Mix in the melted butter, if using.
Cover and refrigerate at least 1 hour or up to 24 hours.
When ready to bake, position a rack in the middle or lower third of the oven. Preheat the oven to 450 ํF.
Place the popover pan in the heated oven for 10 minutes, then remove from the oven and spray the popover pan with pan spray. Whisk the batter well and fill the popover cups two-thirds to three-quarters full.
Transfer popover pan to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
Roasted Red Roma Tomato Soup (serves 6)
- 4 pounds Organic Roma tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Sea salt
- 1 onion, diced small
- 3 carrots, scrubbed and diced small
- 1 cooked sweet corn
- 1/4 cup sun-dried tomatoes
- 1 clove garlic, chopped
- 2 cups chicken stock
- 1/4 teaspoon agave nectar (optional)
- Arugula pesto, see recipe here.
- Grated Parmesan cheese, for garnish (optional)
Preheat the oven to 400 ํF
Gently squeeze the tomatoes by hand to remove excess seeds, then put them in the bowl and toss with 1 tablespoon of the olive oil and 1/2 teaspoon of salt until evenly coated. Place the tomatoes, cut side down, in a single layer on sheet pan and roast for 20-30 minutes, until their skins are just browning and the juices are bubbly. Let cool for 5 minutes, then lift off the skins with a fork.
Meanwhile, heat the remaining 1 tablespoon olive oil in a soup pot over medium high heat, then add the onion and a pinch of salt and saute until golden, about 4 minutes. Add the carrots, garlic, corn, sun-dried tomatoes, and a pinch of salt. Continue to saute until the carrots are just tender, about 5 minutes.
In a blender, puree the tomatoes with their juices, and the carrot mixture until smooth. Add chicken broth as needed to the desired thickness.
Return the soup to the pot and gently reheat over medium low-heat. Add salt to taste. Serve topped with arugula pesto and sprinkle of Parmesan cheese (if using)
P.S. If you like the flower arrangement on this post, click here to see more pictures.