This comment appears to be in Chinese. Here is a translation:
This rich and creamy soup is half puree, leaving some delicious tomato chunks. Recipe source: Daily Food, March 2006. 1 hour 25 minutes, 6 servings. Ingredients: 4 tablespoons (1/2 stick) butter, 2 tablespoons olive oil, 1 medium onion, chopped, coarse salt and pepper, 1/4 cup all-purpose flour, 3 tablespoons tomato paste, 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme), 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, 2 cans (28 ounces each) whole peeled tomatoes, crushed by hand (with basil if desired). Directions: 1. In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute. 2. To saucepan, add thyme, broth, and tomatoes, crushing tomatoes with fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before pureeing.) 3. Using an immersion blender, puree soup in pot, leaving some tomato chunks. Or, working in batches, puree half of soup (5 cups) in a traditional blender until smooth; return to pot. Season with salt and pepper. Serve immediately. Variation: In “Martha Stewarts Haunted House,” this blood-red tomato soup is topped with a swirl of sour cream.
26.04.2023 @ 23:50
This comment appears to be in Chinese. Here is a translation:
This rich and creamy soup is half puree, leaving some delicious tomato chunks. Recipe source: Daily Food, March 2006. 1 hour 25 minutes, 6 servings. Ingredients: 4 tablespoons (1/2 stick) butter, 2 tablespoons olive oil, 1 medium onion, chopped, coarse salt and pepper, 1/4 cup all-purpose flour, 3 tablespoons tomato paste, 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme), 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, 2 cans (28 ounces each) whole peeled tomatoes, crushed by hand (with basil if desired). Directions: 1. In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute. 2. To saucepan, add thyme, broth, and tomatoes, crushing tomatoes with fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before pureeing.) 3. Using an immersion blender, puree soup in pot, leaving some tomato chunks. Or, working in batches, puree half of soup (5 cups) in a traditional blender until smooth; return to pot. Season with salt and pepper. Serve immediately. Variation: In “Martha Stewarts Haunted House,” this blood-red tomato soup is topped with a swirl of sour cream.