Abraço em uma sopa de tomate Caneca

O tempo tem sido muito irregular por aqui. Um dia está frio, no dia seguinte, que é quente e ensolarado, no dia seguinte é uma chuva torrencial. Ontem à noite, o vento estava soprando forte o suficiente para que nós tivemos que tomar a sinos de vento para que eles não iria voar fora e quebra. We even had some snow last night.

You can hear the tourists complaining: “Why did you pick this place? It’s freezing and you expect me to walk around? Let’s go to the mall.” Everyone’s got their scarves, hats and ear muffs on but I’ve got my apron on. Bem….my figurative apron. I don’t really wear an apron. De qualquer maneira, to me it’s time to always have soup cooking or in the fridge waiting to be warmed up so it can warm me up.

Quando eu era criança, my mother made the most delicious tomato soup. She would only make it at the very end of the summer when the season for fresh plum tomatoes was over and she could buy them by the bushel very inexpensively. Then she would make 2 lotes: one for me and one with sugar in it for everyone else. Sim, even then I didn’t like sugar.

My soup is similar to my mother’s soup except I use canned tomatoes during winter months. It has onion, celery and carrots in it. The carrots are the only sweet thing going into my soup; they cut the acidity of the tomatoes. Plus lots of garlic because it’s me and I love garlic in everything! I like my soup chunky. I like to see and taste the vegetables so I don’t blend it or puree it. And I’m a purist so no cream is going into my soup either. But when you make your soup, do what makes you happy. I’ll never know.

My Hug in a Mug Tomato Soup is so hearty and delicious with robust flavor from the tomatoes and the herbs. Serve it with a grilled cheese sandwich and you have the perfect, classic comfort meal.

It’s so comforting to have on a cold day. Just holding a hot mug of it in my hands makes me feel warm and cozy. Like a hug in a mug. Of course it’s delicious in a bowl too. Desfrutar!

Abraço em uma sopa de tomate Caneca

1 Tbs. óleo vegetal

1 cebola grande, chopped

3 talos de aipo, chopped

2 cenouras, chopped

4 dentes de alho, picado

1-28 oz. Tomate pode esmagados

1-15 oz. tomate picado pode demitir-assadas

1 TSP. Sal kosher

½ colher de chá. pimenta preta moída

1 TSP. manjericão seco

1 TSP. orégano

1 folha de louro

1 quart caldo de legumes baixo teor de sódio

2 xícaras de água

Heat the oil in a Dutch oven or large pot over medium-high heat. Adicione a cebola e cozinhe por 3 minutes until it starts to soften. You just want to sweat the onion, not brown it. Add the celery and carrots and let cook for 4 minutos até que eles começam a amolecer. Add the garlic and stir it into the vegetables.

Add the tomatoes to the pot and stir in the spices. Add the broth and water to the pot. Stir and bring to a boil. Then reduce the heat to low, cover the pot and let the soup simmer for at least 30 atas. Remove the bay leaf. Serve while hot with your favorite sandwich.
O “V” Palavra: Diga-. Comê-lo. Vivê-la.
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