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Old 01-24-2014, 08:53 PM   #11
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Quote:
Originally Posted by taxlady View Post
Andy, "1 celery", is that one stalk or one head?

Sorry for my shorthand, TL. That's one stalk.
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Old 01-24-2014, 09:31 PM   #12
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Originally Posted by Andy M. View Post
Sorry for my shorthand, TL. That's one stalk.
Thanks Andy. I might try making some tonight. It sounds good.
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Old 01-25-2014, 12:05 AM   #13
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Thumbs up

I just made Andy's tomato soup. I forgot the chili powder, but it was still really, really good. I want a third bowl, but I'm full.

Thanks for the recipe Andy. This one's a keeper.
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Old 01-25-2014, 10:19 AM   #14
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I just made Andy's tomato soup. I forgot the chili powder, but it was still really, really good. I want a third bowl, but I'm full.

Thanks for the recipe Andy. This one's a keeper.
Thanks, TL.

Add some chili powder to the leftovers.
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Old 01-25-2014, 12:25 PM   #15
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Andy, your recipe looks incredible. I have cut and pasted it.

My offering is much more basic, but pure tomato goodness. And it's simply another recipe. I developed it for a lady who sells tomatoes at our local Farmer's Market. She had an over-abundance of tomatoes, and wanted a creamy tomato soup recipe, as she usually just canned her tomatoes, and wanted something different. The recipe wowed her, and she insisted on giving me a bushel of fresh tomatoes as payment.

I'm really liking the looks of Andy's recipe. I will be trying it. For me, variety is everything, and there is no single way to make anything that is perfect for every mood, or occasion. So here it is. Enjoy.

Tomato Soup From Scratch

This gives a very nice and creamy soup that will warm your bones. Seve with a good, crusty artisan bread.
Ingredients:
6 medium, ripened-on-the-vine tomatoes
1 onion, chopped
4 garlic cloves, minced
1 tsp kosher salt
1 tsp. dried oregano
1 Tbsp dry basil
1/2 tsp finely ground black pepper

Blanch the tomatoes for 30 seconds in boiling water to loosen the skins. Remove the skins. Saute the onion in 2 tbs. olive oil until softened, you may carmelize them if you wish, but it isn't essential. Add the minced garlic to the onion and cook for another half minute, then add the tomatoes. Heat through and use and immersion blender, or pour into a stand blender to liquify. Add the remaining ingredients and simmer for 20 minutes more.

The beauty of this soup is that you can alter the herbs or add other spices to turn it into anything you want. You could add cream if you desire, which is very tasty, or throw in some thyme, rosemary, and ground beef to turn it into a Bolognese sauce. Add carrots and celery to give it a more French flavor. You can really do whatever you want with it. But it's pretty tasty just as is too.


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Old 01-25-2014, 01:36 PM   #16
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Chief, that sounds great! Thanks!
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Old 01-25-2014, 02:06 PM   #17
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I always add a little white vinegar (for 1 quart that means about 1-2 teaspoons) to tomato soup, canned or otherwise. Same for vegetable soup.
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Old 01-25-2014, 02:26 PM   #18
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I always add a little white vinegar (for 1 quart that means about 1-2 teaspoons) to tomato soup, canned or otherwise. Same for vegetable soup.
I was thinking of doing that, but I tasted the soup and it had just a tiny bit of acidity to it already. I guess that comes from the tomatoes. Maybe it's because I used pasata. (I have some food restrictions and the BPA lining in the cans of almost all tinned tomatoes puts them in the list of foods I shouldn't eat.)
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Old 01-25-2014, 02:34 PM   #19
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Taxy and others,

Passata isn't found easily in the US that much, or at least in my groceries, but I'm sure I could find it.

Is it really worth finding? I'm curious if there's that much difference between that and pure tomato sauce (which isn't that pure in that it often has spices and other ingredients in it.)
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Old 01-25-2014, 02:54 PM   #20
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Originally Posted by cave76 View Post
Taxy and others,

Passata isn't found easily in the US that much, or at least in my groceries, but I'm sure I could find it.

Is it really worth finding? I'm curious if there's that much difference between that and pure tomato sauce (which isn't that pure in that it often has spices and other ingredients in it.)
I buy it at Costco. It's just strained tomatoes and the one I buy at Costco has a basil leaf or two in each bottle. To me, the advantage is that it comes in a glass bottle. I suspect it has less fibre than whole tomatoes and fibre might dilute the acidity.
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