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Old 11-25-2007, 10:12 AM   #1
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Adding carrot to tomato soup

Most of you experts probably know this but I found it interesting.

I made this simple soup last week and it was delicious.

Tomato Soup for Two

1 tbsp butter
2 tbsp olive oil
1 medium onion, diced
1 carrot, diced
2 lbs ripe tomatoes (I used Dry-Farmed Early Girls), roughly chopped
1 c. homemade chicken stock
2 sprigs fresh marjoram
5-6 leaves fresh basil, chopped
1/2 - 1 c. heavy cream
Heat butter and olive oil over medium heat in a large dutch oven or other heavy pot.
Add onion and saute for 1 minute; add carrot, salt & pepper to taste, and saute for 2 minutes more.
Add roughly chopped tomatoes (do not seed or peel), crushing lightly between your fingers.
Add the stock and herbs; reduce heat to medium. Let simmer for 20-30 minutes, or until the tomatoes are softened and have released all their juice. Re-season, if necessary.
Remove the soup to a strainer or food mill. If using a strainer, allow the solids to drain for at least 10 minutes, stirring and pressing every couple of minutes.
Add the cream to the strained soup, and serve.

The day before yesterday I made the same soup but without the carrots because I didn't have any. The soup tasted much sourer (it might be that the tomatoes were sourer too) so today I added just one pureed carrot and the soup was back to being great again.

I was amazed at how just one carrot could change the taste of the soup so dramatically.

regards,

Michael

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Old 11-25-2007, 10:19 AM   #2
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Carrots have a natural sweetness that compliments acidic veggies such as tomato. Mire poix, a combination of one part carrots, one part celery and two parts onion, is a classic starting point for many sauces, soups and stews as it provides a solid base of flavors that enhance a dish without taking over the dish with their individual flavors.
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Old 11-25-2007, 02:14 PM   #3
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Thanks Andy.

45 years ago when I left school I wanted to become a saucier but life took me in a different direction and I ended up cutting films for 30 years instead of mustard :-)

I always liked to cook but now that I have retired I want to learn what I didn't learn all those years ago.

Mike
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Old 11-25-2007, 03:43 PM   #4
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Sholom Aleichem Mike. Welcome to DC.
I always add couple of carots to my tomato soup. I only wish I has those wondefull fresh tomatoes I had in Israel. Tomatoes here, in Minnesota taste like piece of plastic or ruber,whichever one is worse.
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Old 11-25-2007, 04:09 PM   #5
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Nah! Tomatoes are ok for about a week in August!

Then back to plastic.
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Old 11-25-2007, 07:33 PM   #6
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Huh-huh funny
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Old 11-25-2007, 11:22 PM   #7
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Shalom Mike Welcome to a great group of menche's.all of us here at DC like to help others. so jump in ask questions. Yitchak
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Old 12-31-2007, 01:09 PM   #8
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For me, the ingredient that makes the soup is the basil. I usually add carrots too, but I never have tomato soup without basil!
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Old 12-31-2007, 01:16 PM   #9
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Quote:
Originally Posted by ErikC View Post
For me, the ingredient that makes the soup is the basil. I usually add carrots too, but I never have tomato soup without basil!

I make mine with rosemary.
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Old 01-01-2008, 03:16 AM   #10
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Is the rosemary not a little tough? Or do you grind it up? I find that whole rosemary, unless it has time to simmer, just ends up being tough like pine needles.
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