la madeline's tomato basil soup - revisited
so i'm on the soup kick, because it's about all i can have and decided i wanted the creamy flavor of that so well known soup. i found a recipe and tweaked it up! and oh, was it delish. here's the skinny.
4c tomatoes, peeled, cored and chopped OR 4cs canned whole tomatoes
i used 5 fresh yellow tomatoes, peeled, cored and chopped and 1 big can crushed tomatoes
12-15 fresh basil leaves, chopped (chiffonade)
1c fat free half and half
1/3 c faux butter substitute
salt & pepper to taste (i used white pepper)
pinch or 2 of sugar or sugar substitute (to soften the acidity of the tomatoes)
splash of balsamic vinegar
put tomatoes in a stockpot (i used a 6qt heavy stockpot) and simmer for about 20-30 minutes. toss in your basil leaves, half and half and faux butter and mix until incorporated. take off of heat puree in blender (in batches) or with a hand mixer in the pan. turn heat back on to low/med low and add salt & pepper to taste, the splash of balsamic and sugar if you need it. simmer for another 10-20 minutes until flavors meld. keep tasting at 10 minutes on until you find it to your taste.
4c tomatoes, peeled, cored and chopped OR 4cs canned whole tomatoes
i used 5 fresh yellow tomatoes, peeled, cored and chopped and 1 big can crushed tomatoes
12-15 fresh basil leaves, chopped (chiffonade)
1c fat free half and half
1/3 c faux butter substitute
salt & pepper to taste (i used white pepper)
pinch or 2 of sugar or sugar substitute (to soften the acidity of the tomatoes)
splash of balsamic vinegar
put tomatoes in a stockpot (i used a 6qt heavy stockpot) and simmer for about 20-30 minutes. toss in your basil leaves, half and half and faux butter and mix until incorporated. take off of heat puree in blender (in batches) or with a hand mixer in the pan. turn heat back on to low/med low and add salt & pepper to taste, the splash of balsamic and sugar if you need it. simmer for another 10-20 minutes until flavors meld. keep tasting at 10 minutes on until you find it to your taste.
interuption. i've had a stricture and they suck horribly i couldn't keep a darn thing down not even soup or water. you hopefully have an egd schedualed already. the egd is a super breeze when i had one done they gave you twilight to make u sleepy and then they stick a tube down your throat and break up scar tissue and you go home take a nap and are amazed how well food goes down again. be careful and be slow. its gonna go down so well you will want to shovel it in. also make sure that if the feeling of your stricture comes back you call the surgeon asap. i had two one and a month out and one at a month and half to two months out and havent had one since. egd is not scary at all its painless and over with before you know it.