Post by linda on Aug 24, 2005 12:58:44 GMT -5
TOMATO SOUP
This will serve two people. Adjust recipe accordingly.
Do not make this in an aluminum pan because of the chemical reaction that will take place between the acid in the tomatoes and the baking soda.
Ingredients
· 1 pint of chopped ripe tomatoes. They can be fresh, frozen or canned.
· 1 clove of chopped garlic
· Onion, to taste
· Basil—about ½ tsp dried, more if fresh. If you are using fresh basil, wait until the cooking is almost over before adding.
· ½ cup finely chopped green or red peppers
· Black pepper to taste
Cooking process
Cook the ingredients above for between ½ and one hour to evaporate most of the liquid. You want your product to have about the consistency of tomato paste.
The magic touch
· Add one can of evaporated milk. Heat, stirring constantly, but do not boil once the milk is added.
· Just before removing from the stove, add ¼ tsp of baking soda. This will cause the soup to bubble and fill with carbon dioxide. It will change the texture and give it a wonderfully smooth flavor.
Serving suggestion
Serve with warm garlic bread
If you want to make this ahead and freeze it, stop after the cooking process. Add the milk and the baking soda when you thaw and reheat the soup base at a later date.
This will serve two people. Adjust recipe accordingly.
Do not make this in an aluminum pan because of the chemical reaction that will take place between the acid in the tomatoes and the baking soda.
Ingredients
· 1 pint of chopped ripe tomatoes. They can be fresh, frozen or canned.
· 1 clove of chopped garlic
· Onion, to taste
· Basil—about ½ tsp dried, more if fresh. If you are using fresh basil, wait until the cooking is almost over before adding.
· ½ cup finely chopped green or red peppers
· Black pepper to taste
Cooking process
Cook the ingredients above for between ½ and one hour to evaporate most of the liquid. You want your product to have about the consistency of tomato paste.
The magic touch
· Add one can of evaporated milk. Heat, stirring constantly, but do not boil once the milk is added.
· Just before removing from the stove, add ¼ tsp of baking soda. This will cause the soup to bubble and fill with carbon dioxide. It will change the texture and give it a wonderfully smooth flavor.
Serving suggestion
Serve with warm garlic bread
If you want to make this ahead and freeze it, stop after the cooking process. Add the milk and the baking soda when you thaw and reheat the soup base at a later date.