My daughter invented this wonderful Tomato Soup and it is really excellent! In the throes of the usual "what shall I make for supper?" I decided to make her soup, but I used things I have on hand, many of which I have grown and preserved. At the end of this post you will find the complete recipe including the "tweaks" that I applied. In the meantime, here are the pictures.
1/2 cup of real butter melting in the 2 gallon stock pot:
Garlic cloves, being minced:
Egyptian onions taken to the chopping block:
Onion and garlic are sauteed in the melted butter:
Home canned tomatoes, chicken stock and goat milk:
Basil, home grown, chopped and stored in raw apple cider vinegar in the refrigerator since last summer:
Everything except the milk is in the pot and simmered for 1/2 hour with the lid on:
Add the milk and then blend the soup:
The soup is now in a 1/2 gallon jar in the refrigerator and I will reheat it for supper (and probably a lunch or two.)
1/2 cup real butter (I used salted)
1/4 pound cleaned and chopped Egyptian Onions
4 cloves garlic, minced
1 quart home canned tomatoes
1 pint chicken stock
1.5 cups canned goat milk
1/4 teaspoon freshly ground pepper
2 Tablespoons preserved basil
1/2 teaspoon pink Himalayan salt
Melt the butter in a large, heavy bottomed pan
Sautee the onions and garlic until soft
Add tomatoes, chicken stock, pepper, basil and salt. Simmer for 1/2 hour.
Add the goat milk and either using a stick blender or a stand blender, blend until smooth.
Serve. Makes about 1/2 gallon of soup. Like so many dishes, this is best the next day. It freezes well also.
I will serve this with "Erin's Muffins." This post is linked to Simple Lives Thursday!