Tuesday, October 23, 2012

Jersey Fresh Tomato Soup + Breakfast (wth Recipe)

7 cups peeled, seeded, and chopped tomato; 1 cup finely chopped carrots; 3/4 cup finely chopped onion; 1 (13.75 ounce) can chicken broth; 3 tablespoons butter; 3 tbsp. all-purpose flour; 1 cup 2% milk; 1 tbsp. white sugar; 1 1/2 tsp. salt; 2 tsp. dried basil; 1/2 tsp. black pepper; 1/4 tsp. garlic powder; 1 tsp. coriander / other herbs


1. Put the tomatoes, carrots, & onion in a pot of water. A few minutes after boiling, reduce heat to medium-low and simmer for approximately 20 minutes. (It's convenient to use a food processor but if that's unavailable, simply chop the carrots and onion very finely.)

2. Transfer the mixture in a blender for a smoother texture. (Again, if it's unavailable, thorough mashing and mixing should do.) Then place it back in the pot; and stir in the chicken broth, sugar, & salt.

4. Melt butter in a pan over medium-low heat. Sweep in some flour, and stir. Slowly whisk in the milk until smooth. Stir mixture together until thickened then add it to the pot.

5. Mix the soup in the pot well. Then season with basil, black pepper, garlic powder, coriander / any other preferred herb. Continue to simmer the soup until desired thickness. Garnish. 


More Breakfast: Heinz canned beans cooked in olive oil with a little onion & garlic... plus sunny side-up egg, as the asparagus was heating on the side. While the rice was warming, I mixed some almonds (powderized through a blender). All that, I cooked in between the tomato soup procedures... Quite simple.

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