Making Fresh Tomato Soup скачать в хорошем качестве

Making Fresh Tomato Soup

With an abundance of delicious garden-fresh tomatoes coming in, this is the perfect time to make tomato soup! It's a great way to use those less-than-perfect looking tomatoes that still taste great! 4 cups fresh tomatoes, chopped 1 small onion, diced 2 cups chicken broth or stock 1/2 tsp black pepper (or more to taste) 2 bay leaves 2 TBSP butter 2 TBSP flour 1/2 tsp salt (or more to taste) 1/2 tsp sugar (or more to taste) a few fresh basil leaves for garnish, if desired In a large pot combine tomatoes, onion, chicken broth and black pepper. Bring to a boil then reduce heat to simmer, cover pot and cook for 25 minutes. Remove pot from heat and gradually ladle mixture into a food mill - a couple ladles at a time - and process through mill into a large bowl. If you don't have a food mill, you can use a fine mesh sieve and push contents through using a spatula. You want the liquid and pulp of tomato and onion to go into the bowl, leaving the tomato skin and seeds separate to discard. Put pot back on medium heat and melt butter in pot. Stir flour into butter to make a roux, and whisk constantly and cook roux until golden brown. Be careful not to cook roux to a dark brown, you want it just a little darker than the color of butter. Remove pot from heat and put one ladle full of tomato liquid into pot, and whisk until smooth. Add a second ladle and whisk until smooth. Repeat one more time. Once you know there are no lumps, add the remaining tomato liquid and return pot to medium heat, whisking constantly. Once the soup begins to bubble cook for one minute and then it should be done. Turn off heat. Taste soup for seasoning. Tomato soup can be acidic, so here is where you want to add a little sugar. Taste for salt - you may want to add a little at the end, depending on your personal preference. Serve soup in bowls and garish with some chopped fresh basil leaves.