6 tablespoons unsalted butter, divided
1 small Vidalia onion, chopped
2 medium shallots, chopped
4 scallions, top green parts only, thinly sliced
3 garlic cloves, minced
28 oz. canned crushed tomatoes (if purchasing, use crushed in tomato puree, not juice)
4 cups milk
4 cups heavy cream
1/3 cup all-purpose flour
Sea salt and freshly ground pepper to taste
About 1/3 cup dill fronds, torn into tiny sprigs
2 ounces Goat Gouda, grated, for serving
1. Melt 2 tablespoons of the butter in a skillet over medium low heat. Add the onion, shallots, scallion tops, and garlic. Cook, stirring occasionally, until the vegetables are softened and translucent, about 4 minutes. Transfer the mixture into the top of a double boiler and place over the bottom pot of boiling water.
2. Using a wooden spoon, crush the tomatoes into small pieces. Add the crushed tomatoes with the puree, milk, and cream and bring to a simmer, stirring often.*
3. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter over low heat. Gradually whisk in the flour to make a roux. Cook, whisking almost constantly, for about 3 minutes, being sure the roux doesn’t brown. Whisk about 1 1/2 cups of the hot tomato mixture into the roux, then pour the roux mixture into the pot of soup and stir until blended.**
4. Reduce the heat to low and simmer about 35 minutes to blend the flavors and thicken. Turn off the heat from the double boiler and add the dill, salt and pepper.
5. Serve hot, topping each serving with about 2 tablespoons of grated cheese. (The soup can be prepared up to 2 days ahead, cooled completely, covered, and refrigerated. The soup will thicken when chilled; while reheating, thin the heated soup with milk to the desired thickness. Do not freeze the soup.)
*I abandoned the double boiler at this step and transfered the soup to a large pot. I simmered it over low heat and had no troubles.
**If the dairy should curdle, as it did in mine, use an immersion blender to smooth the soup before serving.
For the collective reviews this month, we bloggers were given a selection of proof copies of cookbooks and food-related books from Samantha and Don at Rabelais Books (thanks!). Read the round up of bloggers’ book reviews at Portland Food Map.