From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Tomato Soup.html | 316 ++++++++++++++++++++++++++--------------------- 1 file changed, 172 insertions(+), 144 deletions(-) (limited to 'Recipes/Tomato Soup.html') diff --git a/Recipes/Tomato Soup.html b/Recipes/Tomato Soup.html index a398411..23f4180 100644 --- a/Recipes/Tomato Soup.html +++ b/Recipes/Tomato Soup.html @@ -1,170 +1,198 @@ - + - - - - - - -
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Tomato Soup

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Ingredients

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60 g butter

1 onion, sliced

1.5 kg very ripe tomatoes, seeded and roughly chopped

1 litre Vegetable Stock

2 tbps potato flour

salt

freshly ground black pepper

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Ingredients

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+ 60 g butter +

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+ 1 onion, sliced +

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+ 1.5 kg very ripe tomatoes, seeded and roughly + chopped +

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+ 1 litre Vegetable Stock +

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+ 2 tbps potato flour +

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salt

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+ freshly ground black pepper +

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Directions

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Melt butter and gently sauté onion in a large saucepan until softened.

Add tomato to pan, then cover and cook gently until tomato is very soft, about 20 minutes.

Pass through the medium disc of a food mill and return to pan.

Add stock and heat to simmering point.

Mix potato flour to a smooth cream with a little cold water. Stir a good ladleful of soup into potato flour mixture, then return it to pan. Stir until soup returns to a simmer.

Cook for a further 15 minutes and add salt and pepper to taste.

Pass through the finest disc of a food mill if there are too many fragments for your liking. For the smoothest texture of all, whizz the soup in a blender.

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Directions

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+ Melt butter and gently sauté onion in a large saucepan until + softened. +

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+ Add tomato to pan, then cover and cook gently until tomato is very + soft, about 20 minutes. +

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+ Pass through the medium disc of a food mill and return to pan. +

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Add stock and heat to simmering point.

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+ Mix potato flour to a smooth cream with a little cold water. Stir + a good ladleful of soup into potato flour mixture, then return it + to pan. Stir until soup returns to a simmer. +

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+ Cook for a further 15 minutes and add salt and pepper to taste. +

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+ Pass through the finest disc of a food mill if there are too many + fragments for your liking. For the smoothest texture of all, whizz + the soup in a blender. +

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