The World Is A Rainbow Of Crazy, My Diva Muffins!
Scott’s out of town this week, so instead of spending wholesome evenings at the dinner table, I read pop culture websites while dribbling tea down my pajamas.
Did you know that Sylvester Stallone named his daughter “Sage Moonblood”? That Beyoncé dropped $80,000 on a diamond-encrusted Barbie doll? That Bono flew his hat to Italy, first class, for $1,700?
And then there’s Gwyneth Paltrow. She’s into bee venom therapy now.
Have you heard about this? It’s supposed to relieve pain. You either get stung by live bees, or you get bee poison rubbed on you. To clarify, both options involve YOU+ BEES.
My point here is that the world is a rainbow of crazy. People are making bad decisions all over the place.
I’m not saying I’m above it all. Oh no. I’ve made bad decisions for sure. For example, in 1983 I took my clothes off and ran around naked FOR A YEAR. As a result, I failed kindergarten.
All I’m saying is: as long as you didn’t blow $100k on a pair of gold leggings or name your kid “Diva Muffin” this morning, you’re probably doing okay.
And if you make this soup later, you’re definitely doing okay. (Or at least better than Ms. Paltrow, who’s probably going to have a quinoa and fairy-wing smoothie for dinner.)
It’s a flavorful tomato soup that uses canned tomatoes, so it’s perfect for winter when tomatoes aren’t in season. It’s chunky. I actually derived it from a tomato sauce recipe–I was making vodka sauce for penne, and it was so good that I turned it into soup. It only took 40 minutes from start to serving time, and very little of that was hands-on. It was great the next day, too.
A word of caution: if you’re not the kind of person who could eat homemade tomato sauce with a spoon, you’re going to want to use more chicken broth than I did. It’s important to use unsalted broth here because of the sodium in the prosciutto. A fourth-pound of prosciutto is plenty, by the way. You could use a little less if you want.
No matter how much broth you use, you’re going to love scooping this soup up with a big chunk of bread. A bread recipe is in the works!
4 Tbsp. butter
4 large garlic cloves, minced
1/4 lbs. thinly sliced prosciutto, cut or ripped into strips about 1″ wide
1 28-oz. can “petite diced” tomatoes (including liquid). Really try for petite diced. I like the Cento brand best for this because the liquid is a little thicker.
1/2 c. to 2 c. unsalted chicken or vegetable broth
sprinkle of red pepper flakes (optional)
1/4 c. cream (optional)
Melt the butter in a large, heavy-bottomed pot over low heat. Add the garlic and sauté until tender and fragrant, about 4 minutes. Don’t let the garlic or the butter brown. Add the prosciutto and sauté 2 more minutes.
Add the entire can of diced tomatoes (liquid and all), 1/2 c. of the broth, and a sprinkle of red pepper flakes if desired. Simmer for 20 minutes on low heat so that it doesn’t out-and-out boil.
Taste the soup and add more of the broth if the soup is too thick for your liking. Add the cream. Simmer another 5-10 minutes. Taste and adjust seasonings and broth if desired.
Although. . . Diva Muffin (the name of Frank Zappa’s youngest daughter) wouldn’t be a bad moniker for this one. Here she’s moping because I haven’t brought her a sparkling water in 10 whole minutes.