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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.
Jason’s Deli is a fast-casual chain. They sell ginger muffins that are very soft and spicy but have large and chewy top. I am not sure if they are pumpkin. Does anyone know how they are made?
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