Quote:
Originally Posted by z_willus_d
Oh, I should also like to ask Tom if he's posted his recipe for cream of tomato soup with ground lamb on the site anywhere. Lamb and tomatoes are two vittles for which I've a deep crush.
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I prefer to run my tomatoes through a food strainer, like this one:
http://www.amazon.com/gp/product/B00...MH5WC48NHQJS6S, and then cook down before canning.
Here is the recipe for my tomato/lamb soup:
- 5 lbs ripe tomatoes
- 2 medium onions
- 10 cloves garlic
- 1 hot pepper (optional)
- 2 tsp salt
- 2 tsp sugar
- 2 tsp whole cumin seeds
- 1 TBS chopped fresh basil
- 2 cups heavy cream
- 1 lb ground lamb
-Skin and chop tomatoes (or run through tomato strainer) and bring to boil
-Finely chop onions, garlic, and pepper, and add to tomatoes
-Add salt, sugar, cumin, and basil and boil down to sauce thickness
-Puree 3/4 of mixture in blender and return to pot
-Temper the heavy cream and slowly add while stirring
-Brown the ground lamb in a pan and add to soup
This recipe is
not for canning due to the cream and lamb.
TomNJ