Just read Miss Nellie’s post on condensed tomato soup to can. Can’t wait to try it when I have eight pounds of tomatoes. But… I’m craving tomato soup today. When I worked in a local restaurant, the cook made tomato soup from tomato juice and cream. Does anyone have a technique for substituting tomato puree and whole milk?
Or should I just get brave and wing it? I’m worried about ratios and curdling mostly.
Laura davis says:
Lavenderblue,
Dee58 posted a recipe that could help you with ratios under creamy tomato soup. It sounded good to me the day she posted what she was having for dinner, and I hoped she posted it here. I wouldn’t worry about the milk curdling, but I always add milk and cream at the very end. I make cream of potatoe soup all the time and have never had milk curdle. I am using store bought milk though. I don’t have a cow!
Good Luck.
Laura
On February 17, 2012 at 1:41 pm
lavenderblue says:
Laura Davis, Thanks for the mention of Dee58’s recipe. I looked it up and there doesn’t seem to be a lot of cream in it, so maybe I could just wing it. Some day when I am brave, that is. Also thanks for the tip to add the milk last. I do add it as the last ingredient but probably still leave it on the stove too long. You should see what I do to Alfredo sauce. It’s not pretty.
On February 21, 2012 at 5:28 pm