From the kitchen
Creamy Goat's Milk Tomato Soup
Balanced by the milk's natural acidity (add at the very end).
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 cups vegetable stock
- 1 teaspoon sugar
- 1 cup whole goat's milk, room temperature
- Salt and pepper, to taste
- Fresh basil, for garnish
Method
- Heat the olive oil in a pot over medium heat and sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute more.
- Stir in the crushed tomatoes, vegetable stock, and sugar. Simmer 20 minutes.
- Purée the soup with an immersion blender until smooth, then return to low heat.
- Remove the pot from direct heat and stir in the room-temperature goat's milk gradually — adding it off-heat at the very end is what keeps the soup silky rather than curdled.
- Season with salt and pepper, warm through gently without boiling, and garnish with fresh basil.
Kitchen note
If you want to reheat leftovers, do so slowly over low heat and stir constantly.
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