Tomato Soup – Attempt #2.

Here we have the second go with this recipe. The original turned out not so good. As you may recall, the tomato was hardly present and it was slightly sweet and just not very pleasant. We’re going to go with the spirit of the recipe for this one, turning it into something of a shrimp bisque with a cajun twist. Adaptations below.

Original Cream of Tomato Soup Recipe

img_20180623_1334523994441122227140270.jpg

Prep Time: 2 min.
Cook Time: 30 min.
Servings: 4

Ingredients:

  • 2 Cans tomatoes / 24 oz.
  • 1/2 onion
  • 2 cups milk
  • No butter
  • Pinch of cayenne
  • 1.5 t. sugar
  • 1 cup pre-cooked popcorn shrimp, drained
  • Cornstarch
  • 1/4 t. baking soda
  • Salt and pepper to taste

Prepare as above.

Watch out when you add the soda to the tomatoes! That was a bit of a home chemistry experiment and almost sent red tomato lava all over the stove!

BakingSoda_Tomato_Soup_Reaction
Careful when adding baking soda to tomato mixture!

 

Cream of tomato soup Fannie Farmer

About the Cookbook.

Today’s recipe for creamy tomato soup comes from the famous Fannie Farmer Boston School of Cooking cookbook, which I picked up at a local thrift shop for $5 USD (still giddy about this find). Fannie Farmer’s cookbook was published in various editions from the late 1800 through the 1920s and is given credit for standardizing cooking measurements (none of this ‘1 teacup full’ or ‘a large round spoonful’) which I suppose is a good thing, but makes the final product less of a surprise.

More Fun Discoveries

4 thoughts on “Fannie Farmer Cream of Tomato Soup 2.0

  1. Boston School of Cooking cookbook, which I picked up at a local thrift shop for $5 USD (still giddy about this find)

    Absolutely love finds as these! Located how to feed a family of 2, 4, and 6 recipe pamphlet at an antique store. Still have it and my family enjoys the recipes. Had 1940-1950’s stars on the back cover advertising their radio program! Charming!!

    To our beloved recipe books!! May they be many that we feed our family with love from them.

    Liked by 1 person

    1. Here! Here! I just finished A History of Cookbooks: From Kitchen to Page over Seven Centuries. Filled with incredible detail about how cookbooks have evolved over time. A little droll in places, but covered so many different aspects that I absolutely have a new respect for them.

      Liked by 1 person

      1. Oh cooly, thanks!! Here is the one I was wanting to send to you. Read article on using butter generously. The introduction is well worth a read as well. Both should show on the *look inside* page.

        Like

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