We were at the very cool farmer's market in Charlottesville on our family vacation, and a local restaurant was handing out samples and cards of this recipe. I tried it last night at home. Yummy.
1 T olive oil
1 T sweet butter
1 cup onion peeled and chopped
½ cup carrots diced
½ cup celery chopped
2 cloves garlic chopped
1 granny smith apple chopped
3 cups green tomatoes, chopped
1 cup white wine
½ t nutmeg
½ t cinnamon
½ t white pepper
6 C vegetable stock
2 C heavy cream (I used some milk and some half-and-half)
1. In a large saucepan, heat the oil and butter. Add the onion, carrots, and celery and sauté 5 minutes over medium low heat.
2. Add garlic, apple, green tomato. Then add wine and spices. Sauté for 3 minutes.
3. Add stock. Stir well and bring to low simmer for 30 minutes.
4. Turn heat down and let sit for 20 minutes to cool, then puree using a hand blender.
5. Add the cream. Reheat but do not boil the soup before serving.
Serves 6 (I cut everything down by about half. Served 2.)
P.S. The NYTimes is thinking about green tomatoes as well!