A Conversation for Spectacular Tomato Soup

Basil? Is that you Basil?

Post 21

gup

I wish I was as old as you, but at the same time not. I don't normally eat peas, because I don't like them. Will I like pea soup? I think it would probably look nicer with cream, depending on how much you put in it might look like lovely paint. Then you could paint your tv with it.

ps there is nothing wrong with being pink


Basil? Is that you Basil?

Post 22

Amy the Ant - High Manzanilla of the Church of the Stuffed Olive

You have to be careful adding cream to soup, it's easy to overdo it. The colour of the pea soup is very pretty with flecks of mint in it.


Basil? Is that you Basil?

Post 23

Bumblebee

Showing my age, am I? smiley - tongueout But I thougt they were light blue!
I find that, in some soups, a little dollop of sour cream does the trick.
Or creme fresh.


Basil? Is that you Basil?

Post 24

gup

There is never enough soup left over to paint things with anyway.


Basil? Is that you Basil?

Post 25

Bumblebee

smiley - laugh


Basil? Is that you Basil?

Post 26

Amy the Ant - High Manzanilla of the Church of the Stuffed Olive

I'm making spectacular tomato soup for lunch again smiley - bigeyessmiley - boing.


Basil? Is that you Basil?

Post 27

Bumblebee

I made it on Thursday, I just forgot to tell... And it was a success! smiley - biggrin
What a vitamin bomb! I hadn't thought about that before I stood there with the ingrediense. I couldn't get any good cherry tomatoes, so I used three-four really good plum tomatoes instead.
Yesterday we had green-pea soup for supper. I used a potato as you suggested, also:
700 gram green peas, frozen
4 tbs oliveoil¨
1 onion, chopped
1 clove of garlic, crushed
some parsley and basil, chopped
0,8 litre of chickenstock.
Sauté onions in oil until soft, stir in garlic, peas, cook for three min.
pour in boiling stock, cook for five min.
Foodprossess, salt pepper, serve with garlic krutongs and drips of olive oil. Yeah! smiley - biggrin


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