Subj : Re: Spicy Tomato Soup
To   : Dave Drum
From : Dale Shipp
Date : Wed Feb 22 2023 01:19:08

 -=> On 02-21-23  06:15,  Dave Drum <=-
 -=> spoke to Ben Collver about Re: Spicy Tomato Soup <=-

 DD> Here's *my* grannie's recpe which is better with the fresh 'maters
 DD> than the canned. But both are good.

We have found that Hunt's canned tomatoes (crushed or chopped) are
better than most store bought tomatoes.  Our exception to that is the
Campari tomatoes that we have been touting for years.  Thanks to your
post, I did order that packet of seeds.  The S&H costs were about the
same as the price of the seed packet itself -- but if they grow and
taste the same as what we can buy, We'll be happy.

 DD> If using fresh tomatoes you must peel them first. If using
 DD> stupormarkup tomatoes remove any sticker. Wash the tomatoes thoroughly
 DD> even if they're from your garden. Stem them with a sharp paring knife
 DD> or a strawberry  huler
 DD> (https://www.stokesstores.com/en/strawberry-huller.html) then use your
 DD> knife to cut an "X" in the bottom of the 'mater. 
 DD> Fill a large bowl with ice water and set it aside. Place a pot of
 DD> plain  water (no salt) on the stove and bring it to a boil. Carefully
 DD> lower  the tomato(es) into the boiling water. You can add several at a
 DD> time.  Remove them after 30 seconds, or when the skin begins to peel
 DD> back,  and place them into the bowl of ice water. 

 DD> Let the tomatoes sit in the ice bath for 5 minutes or until you see
 DD> the  peels shrivel and start to peel off. 

 DD> Peel the skins off with your hands. 

 DD> If the skin is stubborn, use a small sharp paring knife to remove the 
 DD> pieces that won't budge, being careful not to squeeze the tomato. 

We have used a very similar method for peeling fresh peaches.  It works
quite well.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sausage and Lentil Soup (Carrabbas)
 Categories: Carrabbas, Testing, Copy cat, Soup
      Yield: 15 Servings
 
      1 tb Oil
    3/4 c  Diced carrot
      1 c  Ribs celery, diced
      1 lg Onion - chopped
      2 ea Garlic cloves, crushed
  1 1/4 lb Hot italian sausage -
           Removed from casing.
  8 1/2 c  Chicken broth
           Additional 14 oz can at end
      2 cn 14 oz canned diced tomatoes
      1 lb Dried lentils

MMMMM-------------------------SEASONINGS------------------------------
      1 ts Salt (Did not add)
    3/4 ts Black pepper
    1/2 ts Crushed red pepper flakes
    1/2 ts Oregano
    1/2 ts Thyme
      1 ts Fennel seeds
      1 ea Bay leaf.
 
  45 minute prep.. Large crockpot done in 5 to 6 hours.
  
  In large saucepan,heat oil over med high heat.  Add carrot, celery,
  onion and crushed garlic.  Saute until tender.
  
  Remove vegetables from the pan, and add one pound of hot Italian
  sausage that has been removed from the casing.  Brown the sausage and
  drain off the fat.
  
  NOTE:  I used 6 quart crockpot to cook the soup.
  
  In Large stockpot, place 8 1/2 cups of chicken broth, the vegetables
  and the cooked sausage meat.  Add the two cans of diced tomatoes. Add
  the dried lentils which have been washed according to package
  directions.
  
  Add seasonings (see above)
  
  Simmer until the lentils are tender- 30 - 45 minutes. Make sure
  lentils are tender.
  
  NOTE:  With crockpot I cooked on high for 5 hours and lentils were
  still not totally tender.  Will cook 6 hours on high next time
  
  Remove 1/2 of the soup and puree it using hand held blender and then
  return it to the pot.  Correct seasonings and remove bay leaf.
  
  I did NOT puree any of the soup.
  
  Very close to Carrabbas soup.  Makes a large amount.  Should freeze
  well. I will make again.
  
  Spiceness of soup hinges closely to how hot the sausage is.
  
  Variation of recipe found on the web.
  Tested 3/22/06
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:31:41, 22 Feb 2022
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