Tomato soup. (Homemade)
#1
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DH’s sister told me I must heat the tomatoes and milk separately then to avoid curdling, either add milk to tomato or the other way around. She’s passed away so I’m on my own. Can you advise ?
#4
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My Mom's version, which we think is delicious, is this:
Melt margarine or butter in double boiler--about 3 Tblsp. If you want Celery/Onion, or both, chop fine and add to margarine. Let cook until tender.Add about 3-4 Tablsp. flour and stir well
Add tomatoes and stir until well blended. Heat in the double boiler until hot.
Add 1 t. baking soda-releases the gas in the tomatoes. Stir well until no more bubbles from the baking soda are showing.
Add 2-3 cups milk, stir well and get hot. Stir occasionally.
If soup is too thin, dissolve 1-2 T. flour in milk until a light creamy consistency and add to the soup. Stir well.
Add pepper, but no salt--can cause curdling.
Enjoy!!
Mariah
Melt margarine or butter in double boiler--about 3 Tblsp. If you want Celery/Onion, or both, chop fine and add to margarine. Let cook until tender.Add about 3-4 Tablsp. flour and stir well
Add tomatoes and stir until well blended. Heat in the double boiler until hot.
Add 1 t. baking soda-releases the gas in the tomatoes. Stir well until no more bubbles from the baking soda are showing.
Add 2-3 cups milk, stir well and get hot. Stir occasionally.
If soup is too thin, dissolve 1-2 T. flour in milk until a light creamy consistency and add to the soup. Stir well.
Add pepper, but no salt--can cause curdling.
Enjoy!!
Mariah
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dreamer2009
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10-07-2011 07:37 PM