It’s my first day back in Chicago after a great Christmas in
Atlanta and I thought I would give a few of my new gifts a whirl – thanks for
the pot utensil clip Mom and pot holders Michael and Libby! Even though we were
one Klindt (well, now Schumacher) short this year, we had a lot of fun, eating,
drinking, watching movies, and SLEEPING.
I am not sure about you, but when I have a chunk of time off, my body
will shut down and go into hibernation mode for a while.
Even though I flew in late last night, I wasn’t able to sleep in
much and was up around 7am this morning, so I flipped on the TV and was pulled
into an episode of The Pioneer Woman which inspired this post. Usually I make soup on cold and blustery
days, but today is a heat wave…it is 50 degrees (don’t worry, it won’t last
long – it is supposed to be 14 degrees on Monday).
I wasn’t sure how the added sugar and sherry would taste in tomato
soup, but don’t worry, it doesn’t make it sweet. The sugar helps counteract the acidity from
the tomatoes and the sherry seems to add a bit of smoothness to the soup. Make
sure you serve it with a grilled cheese or crusty bread. Enjoy!
Ingredients:
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base or
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste – I
used a teaspoon.
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil
Directions:
Sauté diced onions in butter until translucent. Then add canned
tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and
stir. Bring to a near boil, then turn off heat. Add in sherry and cream and
stir. Add in parsley and basil to taste.
Adjust other seasonings and serve with yummy, crusty bread or
grilled cheese sandwiches.
 |
Recliner Seats At The Movies
|
 |
Cheers!
|
 |
| Add caption |
Recipe Source: The Pioneer Woman
Picture Source: Lindsay Klindt
No comments:
Post a Comment