Text 12423, 87 rader
Skriven 2011-06-19 15:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Yellow & orange tomatoes
================================
-=> Quoting Dale Shipp to Dave Sacerdote <=-

 DSac> Campbells uses a different seasoning profile in the yellow
 DSac> and orange tomato soups than they do in their standard stuff
 DSac> We liked them so much that we went back and bought all the
 DSac> cans that were left on the shelf

 DS> when we go back, we will definitely try them.

They are available yet in my part of the world. I'm not sure if they
aren't distributed in Canada or just not being stocked by my stores.

But I would try them. And if they are MSG free so would Roslind. (I
use MSG very sparingly in a few of my home cooked dishes; she can
tolerate about 1/4 the amount used in canned soups or Chinese
restaurants.)


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prudhomme's Cream of Tomato Soup
 Categories: Cajun, Vegetables, Chicken, Dairy
      Yield: 10 Servings
 
           SEASONING MIX:
      2 tb Chef Paul Prudhomme's
           Seafood magic
    1/2 ts Ground nutmeg
      1 tb Sugar
           SOUP:
      1 c  Heavy cream
      4 tb unsalted butter
  1 1/2 c  Chopped onions
    1/2 c  Chopped celery
     11 c  Peeled and chopped very ripe
           Tomatoes
  1 1/2 c  Chicken stock
    1/2 c  Chopped fresh parsley
 
  Combine the seasoning mix ingredients in a small bowl. Bring the
  cream just to the boiling point in a small saucepan, remove from
  the heat and set aside. Melt the butter in a heavy 3-quart pot (do
  not use cast iron) over high heat. Add the onions and celery and
  cook, stirring occasionally, for 12 minutes. Stir in 2 tablespoons
  of the seasoning mix and cook for 2 minutes. Stir in the tomatoes
  and the remaining seasoning mix, cover and bring to a rolling
  boil. Uncover, stir well, and cook hard for about 3 minutes. Stir
  in the stock and bring to a boil. Cover, reduce the heat to low,
  and simmer for 10 minutes. Uncover, raise the heat to high, and
  cook for 10 minutes more. Stir in the parsley and remove from the
  heat. Put the soup into a food processor in 2 batches and process
  until coarsely pureed but not quite smooth. Pour into a large bowl
  and stir in the reserved cream.
  
  Makes 10 cups
  
  Source: StarChefs online
  
  NOTES: Selecting the tomatoes is the most important part of this
  dish. Avoid the  mounds of supermarket tomatoes, all the same size
  and color. Dangerous! Dangerous! Tasteless! Even if you don't have
  a gardening neighbor, you can often find vine-ripened tomatoes in
  the store, or look for the ones that are all different shapes and
  colors. Unripened tomatoes should be kept in a sunny window until
  they ripen. You can use any variety, including Italian plum
  tomatoes, adjusting the number as necessary to get 11 cups chopped
  tomatoes.
 
MMMMM








Cheers

YK Jim


... MSG used to scare me, but I'm over it now.

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