Saturday, October 4, 2014

FRESH TOMATO SOUP





Combine in pot:
     About 7-8 ounces (about 1 cup) fresh tomatoes, chopped
     2 large garlic cloves put through a garlic press, or chopped
     1/2 tsp. tarragon
     1 tsp. dried rosemary, crushed
     2 Tbsp. dried or ¼ cup fresh green onion, chopped
    1 sprig of fresh basil (a sprig is about 4" long)
       OR 1 tsp. dry, chopped basil leaves
     Salt and pepper to taste

Bring to a boil, reduce heat and simmered for three or four minutes.

Bring temperature to medium-high so soup is hot and boiling.
Add and stir:
     1/2 cup milk
Milk will curdle like cheese.


Pour into a dish and top with 
     1/4 cup shredded mozzarella cheese

YIELD:  one large serving   

OPTION:  Add 1/2 cup cooked beans (white, red, kidney, pinto, etc.)