Monday, November 25, 2013
Another wonderful recipe in Tastes & Treasures is Rustic Tomato Soup from historic El Chorro Lodge.
1 onion chopped
1 cup chopped celery
1 cup chopped red, yellow or orange sweet pepper
1 large potato chopped
Ham (a little over a cup)
1/2 gallon of milk
1 cup frozen corn
1/2 cup frozen carrots
Flour 3-4 tablespoons
Salt and pepper to taste
Cook onions in some butter or oil until translucent or brown them for a caramelized flavor.
Add celery, sweet pepper and potatoes and cook for several minutes until you see some browning on the potatoes.
Add milk and watch closely. Once the milk heats up, remove about a cup of liquid and mix with 3-4 tablespoons of flour. Blend well and add back to the soup. Small lumps are ok and won't be noticeable. Remember it will thicken more as it heats but you can always adjust by adding more flour or milk depending on how thick you want it.
Add ham, corn, and carrots.
Being to a simmer but watch closely. The flour makes the milk more stable but it can still curdle if it gets too hot.
Simmer lightly until potatoes are cooked.
Additional ingredients: any kind of beans, split peas, top with grated cheese . . . use your imagination!
Labels: El Chorro lodge, rustic tomato soup, Tastes and Treasures A Storytelling Cookbook of Historic Arizona