Mmmmmm yummy! The only one who doesn't like it is Hazel, and she is at a friend's house for dinner tonight. So we are taking advantage of that so we can enjoy our soup without any whining at the table :) Daisy helped me a bunch with the washing, peeling and chopping. We thought we would share the recipe we use so you can enjoy this at home yourself. Purchase nice vine-ripened greenhouse tomatoes or wait for fresh ones from your garden or local market. Those hard, pink things that masquerade as tomatoes in many grocery stores during the winter will just NOT DO!
HOME MADE TOMATO SOUP
3 lbs. tomatoes, skinned, cored, and cut into eighths (approx. 7 cups)
1/2 c. water
1 1/2 c. onion, chopped
1 c. celery, sliced
1 c. carrots, peeled and sliced
2 T. flour
3 c. chicken broth
1/4 tsp. salt
1/4 tsp. black pepper
1 T. chives, chopped
Blanch fresh tomatoes in hot water for 45 seconds. {I core them first} Immediately immerse in cold water. {I actually put ice in the water so it stays cold through all the tomatoes} They skin easily! Cut into eights and set aside. In a large soup pan heat the water until hot. Add the onions, celery, and carrots. Steam-stir until tender. Add the flour and stir until evenly distributed. Add tomatoes, broth, salt and pepper. Bring to a boil and simmer uncovered for 35 minutes. Pour into a blender and puree until desired sonsistency is reached. (We like it just a tiny bit chunky. Some people like it smooth.) Sprinkle a touch of chives over the top and serve hot with corn bread. You can also add homeade noodles for variety!
Note: This is a lvoely way to help use up a bounty crop of tomatoes, and it freezes perfectly! You won't believe the flavor!
Prep time: 1 hour
Servings: 6
{This is from an out of print cookbook I have had for years and use a lot: Real People Cookin' Low Fat, by Kathy M. Walton, Ph.D. and Lynette M. Yerbury, CPA, MBA. I have not been able to find it anywhere but occasionally see it on ebay if you are interested in a copy.}
1/2 c. water
1 1/2 c. onion, chopped
1 c. celery, sliced
1 c. carrots, peeled and sliced
2 T. flour
3 c. chicken broth
1/4 tsp. salt
1/4 tsp. black pepper
1 T. chives, chopped
Blanch fresh tomatoes in hot water for 45 seconds. {I core them first} Immediately immerse in cold water. {I actually put ice in the water so it stays cold through all the tomatoes} They skin easily! Cut into eights and set aside. In a large soup pan heat the water until hot. Add the onions, celery, and carrots. Steam-stir until tender. Add the flour and stir until evenly distributed. Add tomatoes, broth, salt and pepper. Bring to a boil and simmer uncovered for 35 minutes. Pour into a blender and puree until desired sonsistency is reached. (We like it just a tiny bit chunky. Some people like it smooth.) Sprinkle a touch of chives over the top and serve hot with corn bread. You can also add homeade noodles for variety!
Note: This is a lvoely way to help use up a bounty crop of tomatoes, and it freezes perfectly! You won't believe the flavor!
Prep time: 1 hour
Servings: 6
{This is from an out of print cookbook I have had for years and use a lot: Real People Cookin' Low Fat, by Kathy M. Walton, Ph.D. and Lynette M. Yerbury, CPA, MBA. I have not been able to find it anywhere but occasionally see it on ebay if you are interested in a copy.}
ENJOY!!
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