Never made this before, but I just happened to have the two essential ingredients in copious supply ... I had already just made a large pan of tomato sauce, and with about 400 onions this summer, onion soup seemed an obvious choice for tonights tea ... so I just added some tomato sauce, milk, and blitzed it to make it fairly smooth. Salt and black pepper to finish. Served with some delicious fresh bread.
I so love fresh soups ...
sounds delish!
Well obviously the chef will be biased, but there was a distinctive 'freshness' to the flavour ... :)
I grew up on this type of soup: so simple, tasty and filling. It's a comfort food. Mum always used to start the pan off with some chopped streaky bacon and at the end half blitzed it. Mmmmmm.
Soups are perfect autumn food too. Even more "mmmmmm"! ;D
Comfort food definitely, and I think soups show off the flavours of allotment produce excellently.
sorry to be a pain but is it possible to have the full instructions for making this soup from start to finish - for twits like me!!
not sure if you'd already made the onion soup (from which recipe I wonder) then added tomato sauce (presume you mean some home-made stuff) but would appreciate step by step instructions pleeeeeeese ;)
it sounds wonderful and want to get it right :P
also have loads of onions and quite a few tomatoes too!
Not a problem at all. I accept that I am not necessarily clear on these things, as I cook instinctively, and so tend to see others doing the same. My apologies for being vague.
On to the soup ...
Into a large pan put about about eight medium size onions, chopped, with about two tablespoons of cooking oil (vegetable, sunflower, or whatever you prefer). Sweat over a gentle heat, until the onion has softened. Add about 10-12 chopped tomatoes, and continue until the tomatoes are pulping down (I had already prepared the tomatoes separately, so just added a quantity at this stage). Add stock (I used a cube for convenience) and water to cover the ingredients and simmer for about twenty minutes, the time is not critical. Remove the heat, and blitz the lot with a hand blender (or pour into a food processor). Add about one pint of milk, and seasoning and bring back to the heat. Warm thoroughly and serve with the most delicious crusty bread you can get hold of.
There are probably as many recipes as there are cooks, and I am sure there are a multitude of ways of enhancing the dish, but this is basic rustic fare, and so I try to see it in that light.
Edit - if I was making just onion soup, then I would add a few more onions in place of the tomatoes. Otherwise no changes. My own recipe, if you could call it that - I certainly wouldn't though.
I hope you enjoy the soup as much as I did :)
Quote from: Curry on August 27, 2006, 17:54:30
Add about one pint of milk, and seasoning and bring back to the heat.
Is the type of milk critical, could I used semi or would I lose something in the flavour?
thanks for that Curry - nice and clear - sounds yummy and will definitely try it but probably in a smaller quantity as there's only me (sounds as if those quantities make a lot) but maybe it will freeze (or maybe not cos of the milk) altho I suppose you could freeze then add the milk later?
I love onions in any shape or form and will also have a go at the onion on it's own.....mmmmmm :P
Mike, I use semi because that is what in our fridge. No doubt it would taste richer with full cream.
HP, I think that I prepare about 4 pints at a time, because I believe in making decent quantities of hearty food. Sometimes there is a small quantity left for the following day, I rarely get to the pan quick enough though.
Yes, freezing without the milk seems a good idea. From above, that venture has not been realised. The onion on its own is real comfort food on a chilly winter night, particularly with a glob of cream or creme fraiche stirred in.
just to let you know Curry, that I made the onion & tomato soup today - I used half the quantity of onions you mentioned and about a dozen small 'Gartenperle' toms, cut in half but I left the skins on (I don't mind the skin & I blitzed them anyway).....added half a pint of milk (wanted to eat it at the stage beforehand tho, when it was all thick with the onion and tomato halves still floating about & tasted fab then - real gutsy stuff) but decided to complete it ;).......lovely subtle, smooth, creamy taste, I scattered chopped parsley over the top and had with a couple of small hot & crusty wholemeal rolls for my lunch.....delish - & have enough for tomorrow - thanks :P
Did you use green toms for this Curry?
No, red tomatoes, but I will be trying it again with green ones now ... :D