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Experimental Log: Cream of Fiesty Tomatos Soup? - nil.enroll(aetheric_username, quantum_class_id)
yljatlhQo'! QIch lo'laltbebej!
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Experimental Log: Cream of Fiesty Tomatos Soup?
Shook 1 can condensed tomato soup product into small pot, gently whisked in nearly a can of milk until it smoothed out and the color changed dramatically, turned on fire at low heat. Added: a few sprinkles of onion powder, a liberal shaking of garlic powder, a generous shaking of chili oil and a a good dose of ground black pepper. More gentle whisking, brought the heat up some.

It almost goes without saying that I woke up before noon, for no reason, after crashing at 6:30.



Minutes later: Soup is hot. Whisk-stirred a little more and then turned off heat and decanted resulting solution into mug. Plated with a few butter biscu crackers. Taste is interesting so far ... Wish me luck.

Preliminary finding: Cautious success based consumption of half of the sample. The creamy texture of the tomato soup is intact but is complicated by the grains of pepper (and what all else) that lurk within. Chili oil supplemented by pepper gives it a sneaky slow burn that in addition to the light heat of the soup itself is helping to warm me up. I think I shall call it Cream of Fiesty Tomatos .

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Comments
From: lafemmedesfemme Date: October 28th, 2008 04:52 pm (UTC) (Link)
looks decent. enjoy!
arya From: arya Date: October 28th, 2008 07:11 pm (UTC) (Link)
Try my lazy tomato bisque:

Toss four cans of Italian stewed tomatoes (the kind with bits of celery and onion in it) into a big pot. Toss in three cans of chicken broth. Bring to a rolling boil, then slowly add cream cheese, one pat at a time, until you get a nice brilliant orange colour. Season with salt and ground pepper. You can adjust the recipe down for 1-2 servings by using one can of stewed tomatoes and a can of chicken broth, and just boiling it longer before you add the cream cheese.

If you're less lazy, you can toss in a diced onion, a cup of finely chopped carrots (I use the Cuisinart), a cup of diced celery (also Cuisinart), and a handful of ripped up cilantro and parsley, and a handful of garlic cloves you've peeled and crushed with the side of a cleaver. I've done this and tried it both finely blended after cooking, and with all the vegetable chunks intact, and I like it better chunky; most people I've fed this to like it better blended, though.
arya From: arya Date: October 28th, 2008 07:12 pm (UTC) (Link)
Oh, also, you need to let it boil for a few minutes after adding the cream cheese, for it to thicken a bit. If you're in a hurry you can cheat with a bit of corn starch or flour.
arie From: arie Date: October 29th, 2008 12:18 am (UTC) (Link)
Attack of the Killer Tomato Soup?
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