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onthego,
That is the recipe I was thinking of too. Have you ever made it and canned it....I used celery, onions in it too. tlcquiltnut |
Originally Posted by OnTheGo
lisae.....The spices have a rather unique flavor and I like it. My husband isn't too fond of curry, but I read that curry is believed to help prevent Alzheimer's.............I need all the help I can get. :lol: :lol: It's the curcumin that's supposed to be the ingredient. I tried to decipher its' direct source without coming to any conclusion, but I think it's a by- product of turmeric. If any of you know or find out, please post it.
Also, a recent newspaper article listed several herbs that were considered to be anti-inflammatory. They included cayenne pepper, curry, ginger, rosemary (I think) and turmeric. They're supposed to 'warm' the joints and relieve symptoms of arthritis. I know I sweated after eating the soup. I can only imagine that my joints got warm, too. :lol: Whether it helps or not, it certainly can't hurt. |
:roll: I have tried two of the recipes for the soup but the milk curdles. What am I doing wrong? Or not doing? I put all the ingredients in the pot at the same time and I'll bet the milk should be added the last few minutes! Well. If anyone can help I'll be forever grateful!! Mary :?:
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Have your tomatoes hot add a pinch of baking soda to the tomatoes. while stirring add the hot milk slowly into the tomato mixture
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Chele, I made your tomato soup recipe this evening and it was great! I used my stick blender at the end to make it seem creamier rather than add the cream. Now I will have to try some of the other recipes listed here. They all sound good!
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I just found this and havent tried it yet, but sounds good to me(except the fennel) I will leave that out :) Margie
Tomato Soup with Parmesan Toast Yield 6 servings (serving size: about 1 1/3 cups soup and 1 toast) Ingredients 2 teaspoons olive oil 2 cups chopped onion 2 cups chopped fennel bulb 2 garlic cloves, minced 4 cups organic vegetable broth (such as Swanson Certified Organic) 1 (28-ounce) can diced tomatoes, undrained 1 thyme sprig 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 (1-ounce) slices diagonally cut French bread (about 1 inch thick) 6 tablespoons shredded Parmesan cheese Preparation Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender. Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm. Preheat broiler. Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts. Nutritional Information Calories: 198 (16% from fat) Fat: 3.6g (sat 1.3g,mono 1.7g,poly 0.5g) Protein: 7.9g Carbohydrate: 34.8g Fiber: 5g |
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