It’s another month for the Crazy Ingredient Challenge. For those of you who do not know about it, it is headed by Jutta of Hungry Little Girl blog and she selects two ingredients not normally found together then we all have to come up with a unique dish using both. For January, the ingredients were…… drum roll…. Ketchup & Peanut Butter!! Now what do you do with that? Soup!
Yep, I made soup. Tomato Florentine Soup to be exact and with peanut butter crostini to put on top or dip into the soup. Or like my husband did, spoon the soup on top of the bread. This was probably the toughest challenge yet and I had a difficult time thinking of how I can put these two ingredients in the same meal. I thought last months white chocolate and garlic challenge was difficult, but this one? My head nearly exploded trying to come up with something. But, that’s the whole point behind the crazy ingredient challenge… not to make our noggin’s blow, but to think outside the cookbook and every other known recipe.
Since it’s been in the single digits and I love soups, chili’s and slow cooker meals when it’s cold, I felt a soup was in order for this month. So I gathered my ingredients and got to work. Special note: I used a seasoning from Two Snooty Chefs called “hungarian ragout” that was this months shipment from their gourmet spice of the month club. It contains a blend of Smoked Paprika, Kosher Salt, Caraway, Onion and Herbs. You can substitute a combination of any of those spices and herbs in place of the ragout. If it were me, I would substitute a 1/4 teaspoon paprika, 1/4 teaspoon onion powder, a dash of salt and 1/4 teaspoon Mrs. Dash garlic herb seasoning.
Tomato Florentine Soup with Peanut Butter Crostini
|Prep time||15 minutes|
|Cook time||1 hour, 15 minutes|
|Total time||1 hour, 30 minutes|
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic (mince)
- 1/2 medium red onion (chopped)
- 1/4 cup sun dried tomatoes (chopped)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 teaspoon hungarian ragout seasoning
- 1/2 cup tomato ketchup
- 2 cans diced tomatoes (28 ounces each)
- 4 cups low sodium chicken broth
- 2 tablespoons butter (softened)
- 2 tablespoons creamy peanut butter
- 1/2 long thin baguette (sliced thin into 10 slices)
- 1 bunch fresh spinach leaves
- 1/2 cup heavy cream
Tomato soup has got to be a favorite of mine and I had not attempted a scratch made soup. I was going to make it creamier with more heavy cream but after tasting it, I elected to keep it to just a half cup. I like the way the sun dried tomatoes added flavor to the soup. That was a last minute idea when I saw I had just a bit left in the fridge… so into the soup it went. I used the immersion blender to smooth it out but not entirely since I do like a bit of texture to it.
Let’s talk about the peanut butter toastettes or crostini. I’ve seen these little crunchy bread slices called by both names so I picked crostini for this recipe. By broiling the bread, the peanut butter just oozed into the bread slices and the bread got crunchy and had a nice peanut butter flavor to it.
The verdict? Peanut butter crostini dipped into tomato florentine soup made with ketchup was not bad at all. Hubby was more skeptical then ever with this combo and didn’t think I could pull it off. I wasn’t so sure either but it turned out pretty darn good.
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