Tomato Soup
- 1 tbsp butter
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 carrot, diced (optional)
- 2 lbs ripe tomatoes (I used Dry-Farmed Early Girls), roughly chopped
- 1 c. chicken stock
- 1 clove of garlic
- 5-6 leaves fresh basil, chopped (or 1 tsp dried)
- 1/2 - 1 c. heavy cream
- Salt and pepper to taste
- 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.
- Using your food processor process all of the "solids" until pureed
- Add to the strained soup and mix thoroughly
- Add the cream and serve (or freeze)
I multiplied this by 8 and made 2 gallons last week
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