Post by Chuck McCue on Feb 2, 2022 16:33:18 GMT -5
From Jerry W.
Hello everyone, the latest recipe added to our cookbook. Please test and out and give us your thoughts!
15 minute fresh tomato soup
Roux
2 tablespoons unsalted butter
2 tablespoons unbleached white flower
Soup
1 medium shallot diced
3 teaspoon chopped fresh parsley
3 whole large tomatoes diced
1 cup vegetable stock
2/3 cup milk
1 tablespoon sugar
1/4 teaspoon cayenne pepper
1 tablespoon dried oregano
2 tablespoons sour cream
Salt and freshly ground pepper
For depth of flavor, layer in the ingredients, dont put in all at once.
In a medium to large pot over medium high heat, add the tomatoes for 3 mins, stirring and searing. Next add parsley. Stir 1 minute. Add the stock (you can substitute any stock you choose). And pepper to taste and stir 1 minute. Add the shallot and reduce heat by half, stirring occasionally for 5 minutes. Simmer for 2 minutes. Return heat to medium high.
The roux: During this soup cooking time in a separate shallow saute pan add the butter until in melts over medium plus heat. Add in the flour and stir with a whisk, continue stirring with a whisk, while you stir your soup. You do not need to constantly stir either, stir to keep from sticking to the bottom of the pan. In the roux, once golden brown, about 4 minutes total, add in the milk and stir briskly, removing from heat. Should be slightly thickened. Set aside for no more than a minute.
Back to the soup, Next add the orgeano and stir for the next 2 minutes. Now add the roux mixture, stirring in, add in the cayenne pepper and sour cream, let bubble for your last minute briskly stirring and remove from heat.
Get our your emulsion/immersion blender and blend soup until creamy smooth and serve! Top with your favorite fresh herb, parmesan cheese, or fresh toasted breadcrumbs. And of course dont forget that grille cheese sandwich.
Hello everyone, the latest recipe added to our cookbook. Please test and out and give us your thoughts!
15 minute fresh tomato soup
Roux
2 tablespoons unsalted butter
2 tablespoons unbleached white flower
Soup
1 medium shallot diced
3 teaspoon chopped fresh parsley
3 whole large tomatoes diced
1 cup vegetable stock
2/3 cup milk
1 tablespoon sugar
1/4 teaspoon cayenne pepper
1 tablespoon dried oregano
2 tablespoons sour cream
Salt and freshly ground pepper
For depth of flavor, layer in the ingredients, dont put in all at once.
In a medium to large pot over medium high heat, add the tomatoes for 3 mins, stirring and searing. Next add parsley. Stir 1 minute. Add the stock (you can substitute any stock you choose). And pepper to taste and stir 1 minute. Add the shallot and reduce heat by half, stirring occasionally for 5 minutes. Simmer for 2 minutes. Return heat to medium high.
The roux: During this soup cooking time in a separate shallow saute pan add the butter until in melts over medium plus heat. Add in the flour and stir with a whisk, continue stirring with a whisk, while you stir your soup. You do not need to constantly stir either, stir to keep from sticking to the bottom of the pan. In the roux, once golden brown, about 4 minutes total, add in the milk and stir briskly, removing from heat. Should be slightly thickened. Set aside for no more than a minute.
Back to the soup, Next add the orgeano and stir for the next 2 minutes. Now add the roux mixture, stirring in, add in the cayenne pepper and sour cream, let bubble for your last minute briskly stirring and remove from heat.
Get our your emulsion/immersion blender and blend soup until creamy smooth and serve! Top with your favorite fresh herb, parmesan cheese, or fresh toasted breadcrumbs. And of course dont forget that grille cheese sandwich.