The best ever cream of tomato soup at least I think it is!

Posted by Penny Moline on Thursday, September 17, 2009 Under: What to do with the tomatoes in your garden
onions 1 1/2 lb
celery 3/4 lb
carrots 3/4 lb
butter 3/4 lb
mixed spices ( pickling spice)
flour 3/4 lb
Tomato puree 2 qts ( a good way to use the tomato sauce from a earlier post)
chicken stock or vegetable stock  3 qts
Tabasco 8 drops
half and half or heavy cream  3/4 qt

Sweat vegetables in butter, until tender.  Add flour and make a roux, cooking until the flour has lost it's starch.Taste when you first add the flour....then cook it until it almost taste like a pie shell....nutty and good.  Add stock.  Add pickling spice in a piece of tied off cheese cloth.  Cook for 45 minutes.  Add Tabasco, and heated half and half or cream then add to soup.  If you heat the cream first you will not add something cold to a hot soup and take time to reheat the soup to serving tempature...but if by chance your cream is bad.. it will curdle and you will not ruin the soup from bad cream....  Adjust seasoning with salt and pepper.  Remove cheese cloth of pickling spice.  Puree if desired with a blender.  ALWAYS PUT A TOWEL OVER THE TOP OF YOUR BLENDER WHILE WORKING WITH A HOT LIQUID...so the lid does not pop off from the heat... Or cool before blending.  You may also use a Emerson blender adjust seasoning to taste (salt and pepper)  


In : What to do with the tomatoes in your garden 

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Previous post: Salsa

Tags: tomato soup 
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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

The best ever cream of tomato soup at least I think it is!

Posted by Penny Moline on Thursday, September 17, 2009 Under: What to do with the tomatoes in your garden
onions 1 1/2 lb
celery 3/4 lb
carrots 3/4 lb
butter 3/4 lb
mixed spices ( pickling spice)
flour 3/4 lb
Tomato puree 2 qts ( a good way to use the tomato sauce from a earlier post)
chicken stock or vegetable stock  3 qts
Tabasco 8 drops
half and half or heavy cream  3/4 qt

Sweat vegetables in butter, until tender.  Add flour and make a roux, cooking until the flour has lost it's starch.Taste when you first add the flour....then cook it until it almost taste like a pie shell....nutty and good.  Add stock.  Add pickling spice in a piece of tied off cheese cloth.  Cook for 45 minutes.  Add Tabasco, and heated half and half or cream then add to soup.  If you heat the cream first you will not add something cold to a hot soup and take time to reheat the soup to serving tempature...but if by chance your cream is bad.. it will curdle and you will not ruin the soup from bad cream....  Adjust seasoning with salt and pepper.  Remove cheese cloth of pickling spice.  Puree if desired with a blender.  ALWAYS PUT A TOWEL OVER THE TOP OF YOUR BLENDER WHILE WORKING WITH A HOT LIQUID...so the lid does not pop off from the heat... Or cool before blending.  You may also use a Emerson blender adjust seasoning to taste (salt and pepper)  


In : What to do with the tomatoes in your garden 

Next post: Gazpacho
Previous post: Salsa

Tags: tomato soup 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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