redmike
Senior Cook
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
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