Sicilian Tomato Soup

  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. butter
  • 1 tbsp. finely chopped garlic
  • about 4-5 cloves
  • 1 small onion (diced)
  • 1 rib celery (diced)
  • 1 bay leaf
  • 2 tsp. dried mint (sieved thru a fine sieve so the mint becomes powdered, plus a little additional for garnish)
  • 8 cups crushed canned tomato
  • zest of one orange
  • Salt & pepper to taste
  • 2 cups Grano or pearled wheat
  1. In a saucepot on medium-low, heat oil with butter and cook until the butter just starts to brown. Add garlic and stir constantly until it toasts or is golden brown. Do not burn. As soon as the garlic is toasted add all other ingredients except the Grano. Simmer for 20 minutes. Cool and remove bay leaf. Blend the soup until completely smooth in a blender and strain thru a fine sieve. Season and add grano. Place back on the stove and gently heat until hot, stirring from time to time.
  2. Garnish with more sieved dried mint mixed with extra virgin olive oil