(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

3 tsp. olive oil
1 can (28 oz.) minced tomatoes
14 oz. water (fill the empty tomato can half-way!)
12 garlic cloves, cut into very thin slices  (use a mandolin)
 Basil, oregano, salt and pepper to taste

 2 egg yolks
1 cup heavy cream

  • Put the olive oil in a saucepan
  • Add the garlic, and heat
  • When the garlic is soft, add tomatoes, water, and the spices
  • Bring to a boil and then simmer on low/medium for 20 minutes
  • Taste test and adjust your spices according to your preferences
  • With an immersion blender, puree to desired consistency
  • In a small bowl, lightly stir the heavy cream and egg yolks together
  • Add the mixture to the soup and bring almost to a light boil but don’t let it boil


  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • A mandolin is a cooking instrument used to cut, slice, grate or julienne foods quickly and easily and many come with interchangeable blades that can make thick, medium or thin slices. This tool was given the same name as the musical instrument because cooks “play” their mandolin in the same way as musicians.
  • An immersion blender is sometimes also referred to as a stickblender, wand blender, or hand blender and it is a kitchen blade grinder used to blend ingredients or purée food in the same container in which they are being prepared. It’s often used in puréeing soups and emulsifying sauces right in the saucepan.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

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