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11-25-2007, 10:12 AM
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#1
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Senior Cook
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
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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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11-25-2007, 10:19 AM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,726
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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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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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11-25-2007, 02:14 PM
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#3
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Senior Cook
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
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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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11-25-2007, 03:43 PM
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#4
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,666
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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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You are what you eat.
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11-25-2007, 04:09 PM
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#5
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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Nah! Tomatoes are ok for about a week in August!
Then back to plastic.
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Not that there's anything wrong with that.....
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11-25-2007, 07:33 PM
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#6
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,666
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Huh-huh funny
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You are what you eat.
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11-25-2007, 11:22 PM
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#7
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Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
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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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Cook with passion or don't cook at all
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12-31-2007, 01:09 PM
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#8
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Senior Cook
Join Date: Dec 2007
Location: Canada
Posts: 283
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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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12-31-2007, 01:16 PM
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#9
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,726
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Quote:
Originally Posted by ErikC
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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I make mine with rosemary.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-01-2008, 03:16 AM
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#10
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Senior Cook
Join Date: Dec 2007
Location: Canada
Posts: 283
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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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01-01-2008, 09:12 AM
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#11
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,726
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I puree the soup after cooking. You can also add the rosemary in a sprig and just pull it out or wrap it in some cheesecloth...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-01-2008, 09:25 AM
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#12
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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Quote:
Originally Posted by suziquzie
Nah! Tomatoes are ok for about a week in August!
Then back to plastic.
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Not far from true, Suzie! Here in Jersey we grow the best tomatoes in the USA, and we're pretty lucky most years to have good local ones from August into October. Then it's back to roasting the pink hockey pucks before trying to use them, and/or, as redmike discovered, adding carrots to enhance their sweetness.
I don't usually make Tomato Soup after October... did it once and was very disappointed. but I sure do love it!
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Wine is the food that completes the meal.
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01-01-2008, 10:28 AM
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#13
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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I don't know about that, Chef June. I think our southern Illinois tomatoes are the best!
Too bad we can't exchange tomatoes next August. I don't think they'd go through the mail very well, though.
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