Originally Posted by Fire Me Boy!:
I just made this soup. Blasted with the immersion blender and it's done.
I kind of wanted for lunch, but then there wouldn't be enough for the pork.
Originally Posted by Fire Me Boy!:
Trying to make tomato soup in the Vitamix.
This is another of the screwed up things in life today unlike when I was a kid. If I want soup to be like baby food, I'll buy baby food. :-)
ALL Soups, including split pea, carrot, and even tomato need some texture and substance not some smoothee shit you feed an 90 year old invalid in a wheelchair! [Reply]
Tonight I cooked two eye round steaks, first searing them on each side on the stove for two minutes a side and then in the oven to finish for about 13-14 minutes. Also had Birdseye Steamfresh Southwestern rice mix with corn, jalapenos, red peppers and green peppers along with steaming some baby bok choy in sesame oil, minced garlic, onion powder, ground ginger, soy sauce, and finishing with red chili oil for heat.
Had some red zinfandel wine to accompany the meal.
Originally Posted by scho63:
This is another of the screwed up things in life today unlike when I was a kid. If I want soup to be like baby food, I'll buy baby food. :-)
ALL Soups, including split pea, carrot, and even tomato need some texture and substance not some smoothee shit you feed an 90 year old invalid in a wheelchair!
Mostly I agree. The mushroom soup was smoother than I intended, I wanted it to be more chunky, but I accidentally blasted a little too much with the immersion blender. Disagree on tomato soup, though. It should be silky smooth. [Reply]
Originally Posted by Fire Me Boy!:
Mostly I agree. The mushroom soup was smoother than I intended, I wanted it to be more chunky, but I accidentally blasted a little too much with the immersion blender. Disagree on tomato soup, though. It should be silky smooth.
I had a tomato soup once in San Francisco and it was made with roasted tomatoes and while 90% of the soup was silky smooth and topped with this flavored oil, they left some small chopped pieces of the skinless roasted tomatoes that took the soup to a whole other level. The fresh ripped pieces of basil didn't hurt either.
The best pea soup I ever had was my grandmothers; full split pea with ham chunks and diced onion. No one has ever made anything close. [Reply]
Originally Posted by scho63:
I had a tomato soup once in San Francisco and it was made with roasted tomatoes and while 90% of the soup was silky smooth and topped with this flavored oil, they left some small chopped pieces of the skinless roasted tomatoes that took the soup to a whole other level. The fresh ripped pieces of basil didn't hurt either.
The best pea soup I ever had was my grandmothers; full split pea with ham chunks and diced onion. No one has ever made anything close.
What you describe in that tomato soup sounds like garnish. There's nothing wrong with adding garnish to improve flavor and texture. I finished mine with Parmesan, extra virgin olive oil, and fresh basil. [Reply]
Originally Posted by Fire Me Boy!:
What you describe in that tomato soup sounds like garnish. There's nothing wrong with adding garnish to improve flavor and texture. I finished mine with Parmesan, extra virgin olive oil, and fresh basil.
I made it sound like a garnish but it wasn't added at the end and uniform in size. They reserved a small portion of the roasted tomatoes that they didn't put into the blender and put them in the bowl then added the bowl of the soup, drizzled with oil and added a couple of ripped pieces of basil. [Reply]
