Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

My Visitors

Locations of Site Visitors

Monday, October 8, 2012

Fresh Tomato Soup

This soup was so-o-o-o good with crunchy  
golden/grilled (pan fried?) cheese sandwiches!

INGREDIENTS* (About 4 servings)
  • 4 cups chopped/diced fresh tomatoes (or the equivalent in canned tomatoes?)
  • 1 large onion, sliced OR diced
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons white sugar, or to taste
* Some cooks like to add a little bit of minced garlic to this soup-- some use the canned minced garlic bought in jars; others saute minced fresh garlic in a dab of olive oil, being careful to not burn it.

  • In a stockpot, over medium heat, combine the chopped tomatoes, chopped or diced onion and chicken broth.  Bring to a boil and gently boil for at least 20 minutes to blend all of the flavors.
  • Remove from heat and run the the boiled mixture through a food mill into a large bowl, or pan.  Discard any solids that are left over in the food mill.  (If you do not have a food mill, you could use a stick blender OR regular blender and then strain the mixture afterwards.)
  • In an empty kettle, melt the butter over medium heat.  Stir in the flour to make a roux, constantly stirring and cooking until the roux is a very light brown.
  • Gradually whisk about a cupful of the hot tomato mixture into the hot and thickened butter/flour roux-- whisk so that no lumps form.
  • Add this blended roux into the rest of the hot tomato/onion mixture.  Whisk quickly and thoroughly.
  • Season with sugar and salt according to taste.  Serve.

No comments:

Post a Comment