Tomato Vanilla Soup

  
I served this heavenly soup with a lightly dressed salad and parmigiana canneles.

Ingredients:
1 plump vanilla bean
2 lbs tomatoes
1/4 c olive oil
1 tsp salt

Scrape vanilla bean and add to a blender. Add 1/3 c water, tomatoes, olive oil and salt. Blend until smooth. Chill for at least 1 hour.

Serves 8.

Parmesan Canneles

  
These are so great with a salad or on their own.

Ingredients:
1 c whole milk
1 c flour
1 1/2 TBSP butter
1 c parmigiano
1 egg
1/4 tsp salt
1/4 tsp espelette pepper

Preheat oven to 375.

Combine milk and butter in a saucepan and bring to boil. Remove from heat and whisk in remain ingredients. Let sit for 30 minutes, whisking occasionally.

Spray a silicon canneles mold, place on a baking sheet and fill with batter. 

Bake for 45 minutes until golden brown.

Cool 5 minutes then remove from mold. Let cool 20 minutes before serving.

Makes 18 canneles.