News1 min ago
home made tomatoe soup
10 Answers
i made some yesterday and how can i put it...
it tastes like s*h*I*t !!!!
very bitter tasting how can i save it ?????
it tastes like s*h*I*t !!!!
very bitter tasting how can i save it ?????
Answers
You can easily change the recipe to a classic Tomato Basil soup.
Simply pour the soup you have into a blender,, (let's assume 4 or 5 cups of soup), add about a teaspoon full (small pyramid in your palm) of sugar, as others have suggested and about 14 to 16 fresh basil leaves. Blend until smooth and th eleaves are chopped to small but still recognizable pieces....
14:16 Tue 07th Sep 2010
How disappointing for you! What recipe did you use? if the tomatoes were unripe you can often improve things by adding a little sugar. We make ours by cooking down chopped tomatoes, onions & a grated carrot (which adds natural sweetness) and a small quantity of chicken stock or stock made with water and a chicken or vegetable stock cube. It's then whizzed down with a stick blender. And it always tastes delicious.
You can easily change the recipe to a classic Tomato Basil soup.
Simply pour the soup you have into a blender,, (let's assume 4 or 5 cups of soup), add about a teaspoon full (small pyramid in your palm) of sugar, as others have suggested and about 14 to 16 fresh basil leaves. Blend until smooth and th eleaves are chopped to small but still recognizable pieces. Return the mixture to your soup pot and heat to warm and add about a cupfull (we're in the U,S. so I don't know...about 6 to 8 ounces) of heavy cream and bring to high heat, but not a boil. Simmer about 15 minutes and then add 1/2 cup (maybe 1 and 1/2 sticks) of fresh butter... heat another 10 minutes and stir in the butter well... Serve warm and add a fresh basil leaf as granish...
Simply pour the soup you have into a blender,, (let's assume 4 or 5 cups of soup), add about a teaspoon full (small pyramid in your palm) of sugar, as others have suggested and about 14 to 16 fresh basil leaves. Blend until smooth and th eleaves are chopped to small but still recognizable pieces. Return the mixture to your soup pot and heat to warm and add about a cupfull (we're in the U,S. so I don't know...about 6 to 8 ounces) of heavy cream and bring to high heat, but not a boil. Simmer about 15 minutes and then add 1/2 cup (maybe 1 and 1/2 sticks) of fresh butter... heat another 10 minutes and stir in the butter well... Serve warm and add a fresh basil leaf as granish...