The Inn at Buckeystown

Buckeystown, Maryland

Heritage Recipe

Hearty Tomato Garlic Summer Supper Soup

A great way to get rid of the bumper crop of tomatoes. I drop them into boiling water for a few seconds and the peel slips right off! Bag extra and freeze for winter convenience. This dish is reminiscent of a Basque or French Garlic Soup with bread from my German heritage. Mesclun with a garlicky dressing and a fresh fruit sorbet will make this a memorable supper.

Ingredients

1 gallon hearty chicken stock

8 to 12 large, very ripe garden tomatoes (cleaned and peeled)

2 large sweet onions (Vidalias, if possible) peeled and in chunks

2 to 4 Tablespoons chopped garlic (the more, the better!)

1 large loaf crusty sourdough French bread (cut into bite-size pieces)

1 pound brie (cut into bite-size pieces, rind included)

1/4 cup chopped cilantro

Combine chicken stock, tomatoes, onions, and garlic into a large soup pot. Bring to a boil, cover, and simmer for 1/2 hour. Add salt and pepper to taste.

In a separate bowl, combine the bite-size bread and cheese. Divide this mixture into 8 large soup bowls, fill with hot soup, and garnish with chopped cilantro.

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