So here are the pictures I promised of the soup and bread I made today. It’s a fresh roasted tomato soup and a whole wheat and white flour loaf of bread.
Recipe for awesome tomato soup
- fresh tomatoes
- a carrot
- a red onion
- a yellow onion
- a fresh red chili
- a couple cloves of garlic
- salt and olive oil (optional)
- beef broth
For the cream
- tub of sour cream or creme fraiche
- some fresh basil
Adjust the number of tomatoes, onions etcetera to the amount of soup you want to eat. I used one of everything and 8 or 9 tomatoes and 5 or 6 cloves of garlic. Since I put everything through the food processor I leave stems and peels and such on (Anne-Sophie will take that right out when I process everything) for extra flavor.
Put everything in a casserole dish , drizzle a little olive oil over it and sprinkle a little salt on it and pop it in the oven until everything is soft and the peels have darkened. Put all the veggies through the food processor.
Heat up/make a little bit of beef broth (I did about a quart) and add the tomato/veggie sauce. Stir and the basic soup is done.
I added mini-meatballs (all beef) to the soup and served it with sour cream with fresh basil stirred in. Yummmm!
The bread was awesome! I can’t give you a recipe for it, as I just did some stuff without measuring at all and added stuff on the go, but it’s basically 1 part water to 4 parts flour, a little fat (butter, lard, olive oil or so), about a tablespoon of yeast and a little honey and a little salt. I used 3/5 whole grain and 2/5 plain white wheat flour. Rise once for 1 hour, knead again and then again for 45 minutes or so, bake in a fairly hot oven (around 200 degrees celsius) for about 25 minutes.