But wait!...I only have about half a portion of soup left over! Oh well!...no worries, still tasted so good, I would have loved a nice grilled cheese sandwich with that, but did not have sliced American, or Cheddar slices on hand, so I just enjoyed the soup with crackers!
Creme Fraiche:
In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.
Chunky Tomato Soup
my recipe
2 15 oz. cans or about 2 cups of diced canned tomatoes
1 medium onion, chopped
1 teaspoon honey
2 Tbsp extra virgin olive oil
2 Tbsp flour
2 cups of chicken, or vegetable broth
1 teaspoon paprika
In a large pot, simmer tomatoes and onion for 15 minutes. Add honey, and stir. In a medium saucepan, mix olive oil, and flour stirring until smooth. Add a small amount of broth, and paprika, stirring until thickened. Add the ingredients to the large pot, and simmer for another 30 minutes. Serves 4.
note: add a dollop of creme fraiche, when serving.
...AND THE LUCKY WINNER OF THE GIVEAWAY IS #12, ROXANA, OF
green girl-a little bit of everything
Congratulations, Roxana!
Thank you all, for participating in my giveaway, there will be more giveaways, of different items, soon!
