Season of the turkey . . and the Barefoot Contessa's TOMATO SOUP

Leftover turkey?

Make:

Ina Garten’s TOMATO SOUP

Serve with a small Grilled Swiss Cheese Sandwich and Turkey Salad p.50 in SAVORY SALADS by Tupperware

3 tbsp olive oil, divided

3 cups chopped onions (2 onions)

1 tbsp minced garlic

4 cups chicken stock

1 large can crushed tomatoes:  28 oz

¼ tsp saffron

1 tsp Kosher salt

1 tsp pepper

½ cup uncooked orzo

½ cup cream:  18% or whipping

1.      Cook onions in 2 tbsp oil for 15-20 minutes until golden brown and very tender.

2.     Add garlic.  Cook one more minute.

3.     Add chicken stock, tomatoes, saffron, salt, and pepper. 

4.     Bring soup to boil.  Then simmer for 15 minutes.

5.     Cook orzo for 10 minutes.  Drain.  Stir in 1 tbsp olive oil.  Set aside.

6.     When ready to serve soup, reheat it.  Stir in orzo and cream.