Tuesday, June 11, 2013

tomato soup with chicken, pesto and iggy's croutons

A few weeks back at the Eveleigh market I scored the best over ripe/not so perfect heirloom tomatoes, you might call them rejects. To me they were perfection and perfect for what I was craving.
Tomato Soup!

As to make it extra nourishing I made my chicken in a pot. That way I would have stock for the soup and the slow cooked melting chicken flesh for in the actual soup.

for the Tomato Soup you'll need (roughly);
1kg of very ripe tomatoes (heirloom if you can get your hands on them) or cherry tomatoes work well too.
2-3 french shallots or eschalots (whatever you call them) or 1large red onion
4-5 small cloves of garlic
a handful of sage
2-3 sprigs of rosemary
olive oil
salt and pepper
chilli optional

for the pesto you'll need;
in a blender put...
a couple of handfuls of basil leaves (washed)
olive oil (depends on how runny you like it)
one small clove of garlic
a good handful of grated parmesan
salt and pepper
a little squeeze of lemon
for the bagel croutons;
1-2 iggy's bagels (preferably a day or two old and seeded are the bomb)
cut into bite size cubes
drizzled in extra virgin olive oil
sprinkled with crushed chilli and salt
fryed in clarified butter until crunchy and golden
serve immediately.

so easy to make;
wash and cut your tomatoes
place them in a baking tray along with...
the eschalots or onion cut in quarters and garlic cloves whole
the sprigs of rosemary and the sage
give it all a good drenching with extra virgin olive oil and season
bake in the oven at 150c for 2 hours
when the 2 hours are up put your slow cooked tomatoes in a saucepan and cover with chicken stock or if you're a vegetarian water will be fine.
bring to a simmer and leave it for 10 min or so.
then pass it through a sieve until only the skins, seeds and herbs are left (remembering to scrap the bottom of the sieve every now and again)
check your seasoning

to serve;
simply serve in bowls with pieces of chicken from your stock (if you didn't make my chicken in a pot for this you won't have any chicken but its still delicious without)
a couple of teaspoons of the pesto and a really decent handful of the iggy's croutons (and some extras on the side for when you run out)
serves at least 6 with leftovers for the freezer

This is definitely one of my all time top five favourite soups!

©Michelle Schoeps 2013
All recipes and photos by Michelle Schoeps

Sunday, June 2, 2013

The beginning : Michelle Schoeps Organic

I love feeding my family incredible food. It really is my favourite thing in the whole world to do — sourcing the best seasonal ingredients, cooking, creating recipes and eating — nothing makes me happier.
If you've read my blog or follow me on Instagram you'll know I have three kids, I'm living the craziness that is family, I really know how busy it can get and so I want to share with you how easy it can be to still feed them simple, delicious, healthy food.

Why make a video? I couldn't think of a better way of showing people that even if someone as disorganised as me can get it together, anyone can! And also now I can share special easy recipes with my family and friends.

Michelle Schoeps Organic from michelle Schoeps on Vimeo.

I need to thank my special friends and family who helped me put this together Joshua Heath  best camera man in the business. Claire Evans producer extraordinaire and her other half David Cannings for piecing this video together. Megan Morton stylist to the stars and my own personal fluffer.  Max Doyle my boyfriend / DOP / father of my children. And then the monsters themselves Mima, Frank and Wilco for showing your true colours on the day, hopefully we'll see more of your magic in front of the camera in coming episodes and last but not least my personal cleaner upperer Mazzy. Without all of their expertise this would never have become a reality.

©Michelle Schoeps 2013
All photos taken by Michelle Schoeps