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http://www.judithgreenwood.com
"Ophelia" ha scritto nel messaggio
...
Giusi wrote: ha scritto nel
messaggio I am reading this after having whipped up a pot of homamde
cream of
tomato soup which cost me about euro 1.10 to make and is 6 servings
or more. I could have made tomato bisque just as easily, but I don't
like it made with skimmed milk which is all I have in the house.


You recipe please Guisi?)(

Cook about 1/2 cup of plain white rice with more water than you usually use-
this so it won't become a rice brick. Drain and rinse it if necessary to
keep it from clumping.
Take six tablespoons of butter and melt it in a deep pot and then add about
a cup of chopped onion and a good-sized pinch of salt. Cook this slowly,
being careful not to brown it, until the onion is softened and cooked. This
is important, because tomatoes don't allow the onions to cook further once
they are added. When the onions are cooked, if you know your tomatoes are
not very sweet, you can add a glug of sherry or Marsala and let it cook off.
Stir in a heaping tablespoon of flour. Then add the diced tomatoes and about
two teaspoons of salt. Cook this slowly, stirring it once in a while to make
sure all the tomato pieces are getting cooked, until the tomatoes are
softened, about 10 minutes or so. Use a stick blender to blend it smooth in
the pan. If you don't have one, you can use a food mill, but you will lose
the seeds and perhaps a little of the flavor. Return the pot to low heat.
Slowly, one tablespoon at a time to begin with, stir in two cups of milk.
Stir it up, and a pinch at a time, correct the salt to your taste. Grind in
some pepper, too. Bring to a simmer and turn off the heat.
To serve it, put some rice in a soup bowl and ladle the tomato cream over
it.

I now make it with olive oil instead of butter and made three side by side
tests before changing to skim milk. I usually leave out the flour, too. I
like some thinly sliced fresh basil as a garnish sometimes.