Microwaved Cream of Tomato Soup
|
| (tomato bisque) |
| |
| 1 kg | ripe tomatoes |
| 400 millileters | tomato juice |
| 100 millileters | plain yogurt |
| 2 small | onions |
| 20 clove | garlic |
| 2 g | salt |
| 5 g | fennel seed (powdered) |
| 5 g | cumin seed (powdered) |
| 2 - 3 | good squirts of worcestershire sauce |
| | honey |
| | freshly ground pepper |
| |
| wash and core and cut into quarters the tomatoes and onions. add all |
| other except honey into a blender, batching if necessary. blend |
| about 3-4 minutes pour into ceramic or glass covered casserole dish |
| and microwave at medium power for about 20 minutes in 5 minute |
| increments, stirring between irradiations. add honey to taste. |
| should the soup be too 'tangy' add a pinch of sodium bicarbonate |
| (baking soda) to neutralise the acids. strain through cheesecloth if |
| texture too rustic for your tastes. even better when prepared cooked |
| and reheated the next day. |
| |
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| (ID: 11974) Mirror: rec.food.recipes: Thu, Jul 3, 2003 |