Wiki source code of Cream of mater soup
Last modified by Richard Johnson on 2019/02/17 13:30
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| author | version | line-number | content |
|---|---|---|---|
| 1 | == Cream of Mater Soup == | ||
| 2 | |||
| 3 | |||
| 4 | 1 ~~28oz can crushed tomatoes | ||
| 5 | 1 ~~28oz can petite dice tomatoes | ||
| 6 | 1 64oz jug of V-8 or tomato juice (Kelly-safe) | ||
| 7 | 1/2 tsp white pepper | ||
| 8 | 1 Tbsp dried basil flakes | ||
| 9 | 1/4 tsp allspice | ||
| 10 | 2 Tbsp balsamic vinegar | ||
| 11 | 1/2 cup red wine | ||
| 12 | zaatar to taste; start w/ 1 T | ||
| 13 | \\\\1 Qt plain df yogurt (lowfat is fine, but add cream below or a couple of tablespoons of butter to enhance the mouthfeel of the soup) | ||
| 14 | frozen scallops or shrimp | ||
| 15 | \\Dump all except the last two ingredients in a soup pot. Bring to a boil, then simmer. You’re not actually cooking it, but melding the flavors. Add the yogurt, and bring back to a simmer. Remove from heat. The scallops or shrimp can be added now (still frozen), or later just before serving. |
