Mmmmmm.

[pixel39]

I made blintzen today, because I hadn't in a long while. We had them with lingonberries, making them Minnesota-appropriate. There was supposed to have been housecleaning but instead there was looking at houses, and damn it was cold out there! There was box packing, though, so now I need to do the addressing and stuff.

ION the tomato soup is a win, and here I was worried that it wasn't pureed enough. Apparently the texture is a good thing, which means that I need to a) get my tomato thingy and canner back from T. so I can b) make more of it and can it. Eventually.

Comments

[hypatia-j.livejournal.com]

Perhaps we can swap tomato soup recipes? (Mine begins... Find 30 lbs of tomatoes.)

[pixel39.livejournal.com]

Sure! Mine is from the New Basics cookbook and is more-or-less modular per 35-ounce can of tomatoes (a #10 can is 3 cans worth):

2 T unsalted butter
1 onion, thinly sliced
1/2 carrot, peeled and chopped
3 cloves garlic, coarsely chopped
1 35-oz can plum tomatoes with juice
4 large basil leaves, slivered
pinch of sugar
2 c broth or chicken stock
1/4 t ground allspice
1 c heavy or whipping cream
salt and pepper to taste

Saute vegetables in the butter until wilted, about 10 minutes. Add the tomatoes, juice, basil, and sugar. Cook 5 minutes. Add stock and allspice, slowly bring to a boil. Reduce heat, partially cover and simmer 30 mins. Puree soup, add cream, adjust seasonings, and heat through.

Notes: I dislike pureed tomato seeds, if you run the tomatoes through a sieve first you'll take out much of the bits of skin and seeds. Also I think either this recipe or the garlic soup is why I bought the stick blender when we were still in Ithaca.