There's our complication: neither of us likes very many things made with tomatoes. Basically I've been making pasta sauce, and eating one or two of them raw. Never much cared for tomato soup (understatement) but maybe I'd feel different if I made it myself...
Here's the recipe anyway. You could always make the soup and, if you don't like it, give it away to people who like tomato soup and don't cook.... It freezes well, IIRC.
Aunt Amelia’s Tomato Soup
24 medium sweet red tomatoes 1 T sugar 2 T butter 1 onion cut in quarters 2 bay leaves 2 stalks celery with leaves on 1 t basil, fresh or dried 1 t salt (optional) 1/4 t pepper, freshly ground 3 T fresh parsley, minced juice of 1/2 a lemon 1/2 C whipped cream, salted (or sour cream)
Cut unpeeled tomatoes in quarters, place in a heavy metal saucepan with sugar, butter, onion, bay leaves, celery, and basil. Cover and simmer for 30 minutes.
Do not add any water at any time. Simmer over low heat to keep at low boiling point. Pour through a food mill or sieve (food mill is easiest). Put back in saucepan. Add salt, pepper, and lemon juice. Simmer a few minutes. Taste for seasoning. Serve in cups. Top with a spoonful of whipped cream, slightly salted.
Good cold too. (In fact, I rarely eat this soup hot…)
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timeasmymeasure
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Date: 2014-08-27 01:14 am (UTC)no subject
Date: 2014-08-27 03:28 am (UTC)no subject
Date: 2014-08-27 04:38 pm (UTC)no subject
Date: 2014-08-27 11:11 pm (UTC)no subject
Date: 2014-08-28 01:16 pm (UTC)Here's the recipe anyway. You could always make the soup and, if you don't like it, give it away to people who like tomato soup and don't cook.... It freezes well, IIRC.
Aunt Amelia’s Tomato Soup
24 medium sweet red tomatoes
1 T sugar
2 T butter
1 onion cut in quarters
2 bay leaves
2 stalks celery with leaves on
1 t basil, fresh or dried
1 t salt (optional)
1/4 t pepper, freshly ground
3 T fresh parsley, minced
juice of 1/2 a lemon
1/2 C whipped cream, salted (or sour cream)
Cut unpeeled tomatoes in quarters, place in a heavy metal saucepan with sugar, butter, onion, bay leaves, celery, and basil. Cover and simmer for 30 minutes.
Do not add any water at any time. Simmer over low heat to keep at low boiling point. Pour through a food mill or sieve (food mill is easiest). Put back in saucepan. Add salt, pepper, and lemon juice. Simmer a few minutes. Taste for seasoning. Serve in cups. Top with a spoonful of whipped cream, slightly salted.
Good cold too. (In fact, I rarely eat this soup hot…)
no subject
Date: 2014-08-28 02:42 pm (UTC)