Supper Club & Tomato-Gin Soup

We’ve been talking about this forever, but last night we finally kicked off our supper club.

We’re lucky to have so many cooking-inclined friends living a few blocks away, so dinner parties happen spontaneously on a regular basis. But we wanted to take it up a notch – several courses, unusual ingredients, centerpieces and snazzy cocktails.

The goal: serve a rotating menu of delicious, down-to-earth, seasonal food every second Saturday.

Our trial run was a team effort. John and Judy provided the kitchen and the recipe inspiration; Shravan and I took charge of the photos and presentation. And Amanda, though she was unable to join the first event, planned ahead to kick off the evening with a delicious tomato soup.

Menu
October 3, 2009

Amuse-Bouche
Tomato Gin Soup with Broccoli Flowers & Chives
by Amanda Miller

First Course
Fried Green Tomatoes & Tomatillos with Cajun Shrimp Rémoulade
on Windfall Farms microgreens

Second Course
Shaved Greenmarket Zucchini & Squash Salad
with toasted pecans & goat cheese

Main Course
Fall Lamb Ragu with Fresh Papardelle

Dessert
Lemon Soufflé

The soup was fresh and mildly creamy, with a hint of gin lending an unusual edge. We topped each cup with edible yellow blossoms – broccoli flowers – and a sprinkle of chives.

It kicked off a memorable evening with a great mix of new friends and flavors. During the course of our epic cooking adventure – we hit the greenmarket at 10 a.m. and cooked until the first guest arrived at 8 – I snapped a few photos of several of the dishes, which I’ll be posting separately.

Thanks to everyone who joined us last night – we hope to see you for dinner again soon!

Amanda’s Tomato-Gin Soup
Adapted from Gourmet

1 1/2 cups chopped onion
3 cloves minced garlic
1 chopped shallot
2 Tbsp. unsalted butter
2 lb. tomatoes, halved
2 pounds russet potato, peeled and chopped
2 Tbsp. tomato paste
2 bay leaves
4 cups vegetable broth (or chicken broth)
1 cup chilled heavy cream, divided
1/3 cup gin
3/4 tsp. grated nutmeg

Chopped chives and edible flowers, for garnish

Cook onion, garlic and shallots in butter in a 4-qt. pot over medium heat, stirring occasionally, until softened but not browned, about 5 minutes. Add tomato, potato, tomato paste, bay leaves, broth, 1/2 tsp. salt and 1/4 tsp. pepper, and bring to a boil. Simmer briskly, stirring occasionally, for 30 minutes.

Discard bay leaves. Puree soup with a hand blender until smooth.

Stir in cream, gin, nutmeg and 1/2 tsp. salt. Simmer gently, stirring occasionally, 10 minutes. Season to taste with salt and pepper.

Serve soup hot, topped with chopped chives and edible flowers. Alternately, top with freshly whipped heavy cream or a dollop of crème fraiche.