Today I finished a pair of mittens (pictures tomorrow, I hope) and made a marvelous soup. My New Year's resolution, aside from the usual stuff about exercising more, losing weight, and reading at least 52 books, is to try a new recipe every week. This tomato soup is the first, and a very promising start to the season.
Notes: it's vegan if you use vegetable stock in place of the chicken stock. The recipe, as given, makes about a gallon of soup, so scale it down if you don't want to eat it all week. I estimated that the 4 large carrots would have weighed about 500 to 600 grams, and weighed out my baby carrots accordingly.
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