Homemade Soup Weather .......................
4 years ago
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Canning homemade tomato soup, HELP!!?
Comments (8)Then there is KatieC's roasted garlic and tomato soup, it's yummy. I add cream when I open a jar and have cream of tomato soup, plus I use it as a pasta sauce in a pinch! Please remember, though, if you're going to can it, don't add the cream when it gets canned, it gets added later when the jar is opened and used. Roasted Tomato Garlic Soup Recipe By :Katie 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Annie...See MoreHomemade tomato soup?
Comments (6)Yuck....canned tomato soup has always been my least favorite! There is a restaurant near me that serves the best tomato soup I have ever had. They won't share their recipe so I have been trying to duplicate it on my own. Here is my version....it's almost as good as theirs! I'll keep tweaking until I get there! Tomato Basil Soup (Inspired by CarolâÂÂs Restaurant, Blaine MN) I Tsp olive Oil 1 medium onion, chopped 1 28oz can Muir Glen Whole peeled tomatoes 1 28oz can Muir Glen Fire Roasted Tomatoes with Basil 1/2 tsp kosher salt Pepper 2 tsp sugar 1-1/2 c chicken stock 2 T tomato paste 1/4 c chopped fresh basil 1/3 c fresh grated parmesan 2T dry red wine Heat olive oil in large dutch oven, saute onion 1 minute or until tender. With fingers, squish whole tomatoes until chunky. Add both cans of tomatoes to onions, bring to a simmer. Add salt, pepper, sugar, chicken stock and tomato paste. Simmer for 7-10 minutes. Add basil, parmesan and wine, cook until heated through. I don't really care for cream in my tomato soup, but this one is an exception. The recipe was developed by a local chef for an annual fund-raising dinner that we hosted when I was in the Hospitality Management program in college. It's delish! Tomato Bisque with Tortellini 1-1/2c diced tomatoes 1-1/2c tomato sauce 3/4c bloody mary mix 1-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I donâÂÂt like much sweetness. You can add more if you like Linda...See MoreLOOKING for: Homemade chicken soup
Comments (7)I make this recipe often. The rivels and the diced hard boiled eggs in this to make it a very different chicken soup. Amish Chicken Corn Soup Prep Time: 30 minutes Cook Time: 2 hours Ingredients: * Soup: * 1 (4- to 5-pound) chicken, cut into 8 pieces * 2-1/2 to 3 quarts water, or as needed * 1 large onion * 8 to 10 black peppercorns * 2 teaspoons salt, or to taste * 8 to 10 threads of saffron, or 1/4 teaspoon crushed saffron (optional) * 10 ears of corn, or 4 cups frozen corn kernels * 3 celery stalks, diced with leaves * 6 ounces wide egg noodles, packaged egg barley, or Rivels (see below) * Freshly ground white pepper * 2/3 cup finely chopped fresh parsley * 2 hard-cooked eggs, chopped * . * Rivels: * 1/2 teaspoon salt * Pinch of ground white pepper * 1 large egg, beaten * 3/4 to 1 cup all-purpose flour, as needed Preparation: To Make Soup: Place chicken5 in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns6, salt, and saffron7. Simmer gently but steadily, partly covered, for about 1-1/2 hours or until tender. Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup. Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears, catching all milk and pulp on foil or waxed paper. If using frozen kernels, puree half in a food processor or blender, adding a little soup if liquid is needed. Add whole kernels and grated or pureed corn to soup8 along with celery and noodles9, egg barley, or rivels. Simmer gently until corn and noodles or rivels are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped hard-cooked egg10. This soup freezes well, but do that before adding the noodles, barley, or dumplings. Prepare those when reheating soup. To prevent scorching during reheating, place the pot over an asbestos mat or on other insulating plate. To Make Rivels: Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hands or pinch off pea-size pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served. Yield: 8 to 10 first-course servings; 4 to 6 main-course servings Recipe Source: The Whole World Loves Chicken Soup11 by Mimi Sheraton (Warner Books)...See MoreHomemade black bean soup
Comments (16)Good eating! I remember when black beans were about the most expensive bean I could buy. Something like $6.00 a pound, dry, 30 years ago, as if they were gourmet. However, the supposed Latino foods have really made way into our supermarkets and imports food stores. Last time I bought black beans for $0.99/lb and stocked up. Started growing them in my garden one year, but that was the year that my garden was disastrously vandalized so I've never had home grown black beans. LLLC, pasta black with squid ink is on the shelves in my Italian neighborhood....See More
4 years agolast modified: 4 years agoOnt_Gal thanked Zalco/bring back Sophie!- 4 years agolast modified: 4 years agoOnt_Gal thanked Zalco/bring back Sophie!
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