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Tomato Soup - Valerie Sampson Recipe

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This recipe for Tomato Soup - Valerie Sampson, by , is from The Kittilsen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Kittilsen

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs tomatoes
2 med onions
2 large garlic cloves
2 cups stock
2 Tbsp margarine
2 tsp oregano (salt and pepper to taste)
2 tsp brown sugar

A handful of white rice ( you could substitute 2 med potatoes but I find the rice has a smoother texture when pureed.

Directions:
Directions:
Saute onion, garlic and potato(rice) in margarine until soft. Place tomatoes in bowl, prick with a fork and pour over boiling water. Leave for a few minutes and skins come off easily. Cut tomatoes in half and poke out most of the seeds (seeds can make the soup bitter). Chop tomatoes and add to onions and garlic. Summer. Add sugar oregano, and stir in rice, then stock and cook until soft. Cool. Puree in blender. now i like to push the soup through a wire mesh sieve (which gives a finer, nicer texture - but you don't need to if you are in a hurry).

Dinner party - on serving sprinkle with paprika or a blob of cream or yogurt.

 

 

 

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