Mmm… Fresh Tomato Soup From Scratch
Mrs J picked some tomatoes the other day, enough that it was worth the trouble to bring out the juicer:This is a Breville unit, and it makes juicing a snap – separates the skins and seeds and fills the little container with juice and foam. Dump the juice into a big pot and start boiling. It will can foam over at first so you have to watch itWe started with about 5-1/2 quarts, added a pureed sweet onion, a dash of ground cloves, allspice, some chicken base, salt and pepper, and reduced that to about 2 quarts. Don’t go overboard on the spices, it is going to concentrate the flavors as it reduces. They do add a great aroma to the kitchen! You can always add more when it’s thick enough. I suppose you could add thickeners to it and not reduce it all the way, I may test that with the leftover soup to stretch it out some. Add a grilled cheese sammich and you have the classic lunch. I had some odds and ends of cheese so I used them in these, a bit of Swiss, provolone, cheddar, Monterey jack, and American. Olive oil is a tasty substitute for butter when you grill.