Here's the recipe we like. From Jacques Pepin's Kitchen: Cooking with
Claudine more or less......
1T olive oil
1 medium onion, peeled and quartered
1 T flour
1 1/2 C water
2 lbs. tomatoes, quartered
1 clove garlic
1 - 4" sprig thyme
1 t sugar
1/2 t pepper
3/4 t salt
2 T butter
Heat oil in saucepan. Add onion and saute for a couple of minutes. Add
flour and cook for 1 minute. Stir in water and mix well.
Add remaining ingredients through the salt. Bring to a boil. Reduce
heat, cover and simmer for 15 minutes.
Strain mixture by putting it through a food mill. Alternatively - puree
in a food processor and then push through a strainer to remove skin and
Stir in butter and whisk to incorporate.
Yield - 6 cups
Saute' one carrot, plus 6 garlic cloves or one small onion, minced, in
2 tbsp vegetable oil. When they change color, add a couple thinly
sliced zucchini, five or six sliced okra, one pound of chopped
tomatoes, and the kernels of two cobs. Add water, bouillon, and spices
to taste (we add salt, fresh sorrel, and one chili). Simmer for half
an hour and serve.
Here's a very easy tomato soup recipe:
Bring to the boil 2 chopped tomatoes in a few tablespoons of water
add 1 can tomato soup and water to give desired consistency
reheat nearly to a simmer
See, I said it was easy. :-)
John Savage (news address invalid; keep news replies in newsgroup)
You mean a smooth soup a la Campbell's canned? Try this:
Put a little olive oil in a wide, shallow pan. Saute some diced
celery, onion, & carrot until soft but not browned -- garlic as
desired. Add coarsely chopped tomatoes and cook for a couple of
minutes until the skins show signs of separating. Put all this through
a food mill and into a regular pot. Discard solids (skin, seeds, etc.)
Season puree with S&P. You can now reduce this mixture a bit and then
add chicken or veg broth (leave out salt if using commercial
products), milk, or cream to the desired consistency.
The food mill part is handy because you don't have to peel and de-seed
the tomatoes before cooking.
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