Slutty Spring Pea Soup

From Cheryl Muñoz, Executive Director, The Sugar Beet Co-op Another straggler, this one from our NY vs. LA night on February 27. From the title I guess you can what coast Cheryl throws down with. She used tomatoes she had grown and canned herself for the base, and has a lot to say on the subject of tomato quality: “The tomatoes for this soup will make or break the recipe. Use local, canned tomatoes, if available. Use good quality canned tomatoes if you can’t get those. To give this soup have that coal-fired pizza flavor, I smoked 2 quarts of the tomatoes over charcoal on my outdoor grill. I do big batches in the summer and freeze them. They add amazing flavor to chili and other tomato-based soups and sauces. You may want to puree all of the tomatoes in the food processor or leave some of them chunky. Up to you!” Ingredients 1 stick butter 2 sliced yellow onions 5 cloves garlic 1/4 cup flour 1/4 cup dry sherry (optional) 8 quarts canned tomatoe 1/4 cup of sugar (more or less…) 1 cup 1/2 & 1/2 or whole milk salt pepper Preparation Melt butter in 12-quart pot. Add onions and garlic cloves and sauté over low heat for 20 minutes, or until the onions begin to caramelize. Add sherry and simmer for a few more minutes, scraping up the bits from the pan. Add flour and stir well to coat the onions and make a paste (about 2 minutes). Let cool. In a food processor, puree onion mixture until smooth and add back to the pot. Add the canned tomatoes and bring to a low boil. Begin seasoning the soup with sugar and salt. Stir in 1/2 & 1/2 and pepper to taste.




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