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kellan_the_tabbyToday for Sewing Night I'm making ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
montuos's Tomato Bread Soup, with some changes. The only Italian sausage we have is hot, so I used country sausage from the farmer's market instead. Added more basil than called for to try to make up for that. No rosemary, so Lewis can eat it; no parsley, since we didn't have any. Added oregano, thyme, and a couple of bay leaves.
I added more wine than was called for, quite a bit, because we've got a bottle of cheap wine to get rid of. I used fresh tomatoes, since we had a bunch; maybe ten medium ones. I have no idea how that compares to three cans of diced tomatoes. It looked more stew than soup by then, so I added more broth; I think there's almost twice as much in there now than it actually calls for.
It's simmering away now, on the theory that you can't usefully simmer soup for too long. It smells _lovely_.
I got a loaf of crusty Italian bread, and, since I couldn't find shredded Parmesan, got a slice of the stuff. I've got the right tool for that somewhere, I'm sure.
It looks like the kind of recipe that could go well with a dollop of sour cream or heavy cream swirled in right before it's served. Might try that sometime.
--
Note todr_zrfq: we're not going to Alles Faire. Miki still needs medicine twice a day and I really don't want to board him - he's miserable enough as it is.
montuos's Tomato Bread Soup, with some changes. The only Italian sausage we have is hot, so I used country sausage from the farmer's market instead. Added more basil than called for to try to make up for that. No rosemary, so Lewis can eat it; no parsley, since we didn't have any. Added oregano, thyme, and a couple of bay leaves.I added more wine than was called for, quite a bit, because we've got a bottle of cheap wine to get rid of. I used fresh tomatoes, since we had a bunch; maybe ten medium ones. I have no idea how that compares to three cans of diced tomatoes. It looked more stew than soup by then, so I added more broth; I think there's almost twice as much in there now than it actually calls for.
It's simmering away now, on the theory that you can't usefully simmer soup for too long. It smells _lovely_.
I got a loaf of crusty Italian bread, and, since I couldn't find shredded Parmesan, got a slice of the stuff. I've got the right tool for that somewhere, I'm sure.
It looks like the kind of recipe that could go well with a dollop of sour cream or heavy cream swirled in right before it's served. Might try that sometime.
--
Note to
dr_zrfq: we're not going to Alles Faire. Miki still needs medicine twice a day and I really don't want to board him - he's miserable enough as it is.
no subject
Date: 2005-05-26 12:53 pm (UTC)I'm pleased; I've finally gotten to the point where I feel fairly comfortable messing with recipes like this. And they're usually at least edible when I'm done, too.