After some consideration I may make a change or two to the recipe I posted yesterday for Fresh Tomato Soup.
you might want to very thinly slice a onion and carmelize it in the olive oil, before you put in the tomatoes. The onion should almost dissapear as the soup cooks, but when you blend it you will never see the onion.
Also you might also want to add 1 tablespoon of honey to counter some of the acidity of the tomatoes.
It is good without these changes, but you can always make it better
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I received this suggestion from a fellow Dove Chocolatier so I decided I needed to add some more info to the Fresh Tomato Soup Recipe. Unfortunately I don't remember much of anything about High School Chemistry, but I am glad someone does.
ReplyDeleteHere's the update:
I was looking at your blog and noticed the post saying to add honey to counter acidity. I'm not entirely sure why that's a common suggestion, but all that does is make it sweeter. Some people think it hides the taste of the acidity, though. I didn't see the original recipe but wanted to offer another suggestion. If you add a bit of baking soda, it will actually combine with the acid in the tomatoes and neutralize it. It will foam up like CRAZY, so be careful that you stir often to let all of the resulting carbon dioxide out, or you may have it overflow your pot. Additionally, if you remember your high school chem, when you mix an acid and an alkaline (base), you get carbon dioxide (gas bubbles) and salt, so you might want to refrain from salting it until after you add the baking soda, then salt to taste. Doing this will make pH sufficiently neutral to permit you to add milk or cream without any risk of curdling, so cream of tomato soup is a piece of cake, and OOOOH so delicious!
Anyway, hope that helps,
Sandra Mort in NY, DCD7393