“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Thursday, 25 February 2010
Everyone should have a recipe like this up their sleeves. A fabulous soup which makes good use of ingredients that are in most people's larders, and goes together lickety split . . . with very little effort.
Quick and easy . . . and simple to execute. Don't let that fool you into thinking that it's simplicity will affect it's taste. This is quite, quite delicious.
Your family will think you have slaved all day over it . . .
Just make sure you bury the tins deep in the bin, and your secret will be safe!
I promise not to tell. Cross my heart!
*Simply Tasty Tomato Soup*
Simple, tasty and very easy, this store cupboard soup is bound to become a family favourite.
1 small onion, peeled and finely chopped
1 TBS butter
2 (400g) tins of dice plum tomatoes with garlic and olive oil
1 (295g) tin of condensed tomato soup (Batchelors or Campbells) undiluted
250ml of milk
boiling water as needed
dash of tabasco sauce
1 tsp dried basil (I use Bart Freeze Dried)
1 tsp dried parsley flakes (once again I use Bart Freeze Dried)
Sea salt and freshly ground black pepper
2 ounces grated cheddar cheese
Melt the butter in a saucepan. Add the onion and saute, stirring occsionally, until softened. Stir in the undrained tomatoes, tinned soup and milk. Add enough boiling water to give you a desirable consistency. Bring almost to the boil. Stir in the tabasco, basil and parsley flakes. Reduce the heat to a simmer and cook on low for 10 to 15 minutes until the flavours melt together. Season to taste with salt and pepper.
Ladle out into heated bowls, garnishing each serving with some croutons and grated cheese.
By the way, I am giving away a tasty muffin cookbook and a pretty set of scales over on my other blog, A Year From Oak Cottage. Be sure to hop on over and check it out.