Giusi wrote:
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.

Many thanks) *saved*