Method :
-
In a large saucepan, place the
tomatoes and their juice over medium heat and break the tomatoes
into small bits with a knife and fork or a potato masher.
-
When the tomatoes have come to a boil,
reduce the heat and add a pinch of baking soda, no more than 1/4
teaspoon.
-
The tomatoes will foam up.
-
Stir until the foam subsides.
-
Slowly stir in the milk and heat until
just simmering.
-
Do not boil the milk.
-
Season with salt and pepper, and a
dusting of cayenne or dash of hot sauce, if desired, and serve
immediately.
Makes 5 cups of soup, serves 2-3
The fresh taste of Homemade Cream of
Tomato, made of canned tomatoes and milk, cannot be equaled by canned
cream of tomato, where the flavor is often masked by thickness and too
much salt. It's wonderful for lunch on a cold winter day.
The bit of baking soda in the soup keeps
the acidic tomato from curdling the milk. Be sure you level off the 1/4
teaspoon so you're not adding any more than that, or you'll make the
finished soup completely non-acidic (and therefore bland).
Serve with crackers and, if you like, a
small pot of butter floating on the surface of each bowl.
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