As requested, below is recipe for tomato soup. We usually treble the
quantities - gives us 9 pints of soup.

25g/1oz butter
1 onion, chopped
1 carrot, chopped
45g/3tablespoons flour
1 litre/2 pints chicken stock
4 white peppercorns
1 teaspoon salt
1 tablespoon sugar
750g/1.5 lbs tomatoes, chopped roughly

Melt butter in deep saucepan, add onion and carrot and cook slowly until
golden brown

Add flour and mix. Gradually add stock, stirring continually to avoid lumps;
then add remaining ingredients.

Cover, bring to the boil and simmer over a low heat for 1-1.5 hours.

Blend to a creamy consistency. I usually then sieve it to get rid of the
seeds etc.

A delicious soup and the bonus is that you don't need to skin the tomatoes.
Regards
Jeanne

"AriesVal" wrote in message
...
On Fri, 3 Oct 2008 13:39:14 +0100, Jeanne Stockdale wrote:

....


Thanks Jeanne - printed

You know, delicious as these recipes sound (although I'd prefer to thicken
soup with potatoes rather thn flour) I still prefer raw or grilled tomatoes
when home grown. I don't mind drying some but nothing else. We gorge on
tomatoes in their season - until Christmas. We gorge on runner beans too,
still having them every day.

drool

Mary

"Mary Fisher" wrote in message
t...


...


Thanks Jeanne - printed

You know, delicious as these recipes sound (although I'd prefer to thicken
soup with potatoes rather thn flour) I still prefer raw or grilled
tomatoes when home grown. I don't mind drying some but nothing else. We
gorge on tomatoes in their season - until Christmas. We gorge on runner
beans too, still having them every day.

drool

OOOH
Drying
Recipe please !
Regards
Pete (drool)
www.thecanalshop.com

"Pete Stockdale" wrote in message
...

"Mary Fisher" wrote in message
t...

... We gorge on tomatoes in their season - until Christmas. We gorge on
runner beans too, still having them every day.

drool

Val, when I clear the greenhouse I take off all the vines of green tomatoes
and leave them in a basket in the kitchen. No heat, no bananas, no drawer,
no windowsill, no special treatment at all. Every day I pick over the stems
and take off the ripened ones. We always have the last on Christmas Eve with
our pork pie, made that day.

Tradition!

OOOH
Drying
Recipe please !

No recipe! I have a dehydrator. It's very useful for dealing with gluts or
very cheap bargains of, say, mushrooms, grapes, onions. There's a high input
of my energy in cutting apples, onions etc. but it saves my energy in
preparation later. Perhaps the greatest advantage is that the results take
up very little room and no further energy to preserve them (as there is with
freezing). Don't get me wrong, freezing is great for some things and we have
two large ones, mostly for meat, fish and bread.

I cut tomatoes in half and put them on the trays, switch on and keep
checking. When they've reached the leathery stage I remove them, cool them
them either put them into containers or in jars with olive oil.

It's how most 'sun-dried' tomatoes are processed, no matter how much guff is
said about their being spread on sun-soaked terraces. there's nothing magic
ab out using the sun, except that it's free and doesn't have a carbon
footprint - which of course is desirable. The tomato drying season in
Yorkshire doesn't coincide with sun though ...

Mary

"Mary Fisher" wrote in message
t...


No recipe! I have a dehydrator. It's very useful for dealing with gluts or
very cheap bargains of, say, mushrooms, grapes, onions. There's a high
input of my energy in cutting apples, onions etc. but it saves my energy
in preparation later. Perhaps the greatest advantage is that the results
take up very little room and no further energy to preserve them (as there
is with freezing). Don't get me wrong, freezing is great for some things
and we have two large ones, mostly for meat, fish and bread.

I cut tomatoes in half and put them on the trays, switch on and keep
checking. When they've reached the leathery stage I remove them, cool them
them either put them into containers or in jars with olive oil.

It's how most 'sun-dried' tomatoes are processed, no matter how much guff
is said about their being spread on sun-soaked terraces. there's nothing
magic ab out using the sun, except that it's free and doesn't have a
carbon footprint - which of course is desirable. The tomato drying season
in Yorkshire doesn't coincide with sun though ...


Ah !

I would also need a machine here in Cheshire for the same reason.
Thanks for the explanation anyway.

Regards
Pete
www.thecanalshop.com

Jeanne Stockdale wrote:
As requested, below is recipe for tomato soup. We usually treble the
quantities - gives us 9 pints of soup.

25g/1oz butter
1 onion, chopped
1 carrot, chopped
45g/3tablespoons flour
1 litre/2 pints chicken stock
4 white peppercorns
1 teaspoon salt
1 tablespoon sugar
750g/1.5 lbs tomatoes, chopped roughly

Melt butter in deep saucepan, add onion and carrot and cook slowly
until golden brown

Add flour and mix. Gradually add stock, stirring continually to avoid
lumps; then add remaining ingredients.

Cover, bring to the boil and simmer over a low heat for 1-1.5 hours.

Blend to a creamy consistency. I usually then sieve it to get rid of
the seeds etc.

A delicious soup and the bonus is that you don't need to skin the
tomatoes. Regards
Jeanne

Thanks for that.....simmering now
--
Pete C
London UK

Pete C wrote:
Jeanne Stockdale wrote:
snippy

Modified a bit. To stop boiling on lowest stove setting, I removed the lid.
Consequently, it reduced quite a bit, so made up half pint Oxo 'Italian'
herb and spice cube. The basil in it certainly tops off the
flavour.....delish!
--
Pete C
London UK

"Pete C" wrote in message
...
Pete C wrote:
Jeanne Stockdale wrote:
snippy

Modified a bit. To stop boiling on lowest stove setting, I removed the
lid. Consequently, it reduced quite a bit, so made up half pint Oxo
'Italian' herb and spice cube. The basil in it certainly tops off the
flavour.....delish!
--
Pete C
London UK


Glad you are happy.
How much have you made ?

Regards
Pete S
Church Minshull Cheshire

Pete Stockdale wrote:
"Pete C" wrote in message
...
Pete C wrote:
Jeanne Stockdale wrote:
snippy

Modified a bit. To stop boiling on lowest stove setting, I removed
the lid. Consequently, it reduced quite a bit, so made up half pint
Oxo 'Italian' herb and spice cube. The basil in it certainly tops
off the flavour.....delish!
--
Pete C
London UK


Glad you are happy.
How much have you made ?

Regards
Pete S
Church Minshull Cheshire
Well, it still needs a whizz in the blender, so not sure. Will post tomorrow
on finished soup
--
Pete C
London UK

Pete Stockdale wrote:
"Pete C" wrote in message
...
Pete C wrote:
Jeanne Stockdale wrote:
snippy

Modified a bit. To stop boiling on lowest stove setting, I removed
the lid. Consequently, it reduced quite a bit, so made up half pint
Oxo 'Italian' herb and spice cube. The basil in it certainly tops
off the flavour.....delish!
--
Pete C
London UK


Glad you are happy.
How much have you made ?

Ended up with 1.5 lts
--
Pete C
London UK