From the kitchen
Potato Milk Tomato Soup
Classic tomato soup where potato milk can be stirred directly into the hot, acidic base without the usual off-heat caution.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 28 oz Crushed Tomatoes
- 2 cups Vegetable Stock
- 1 tsp Sugar
- 1 cup Potato Milk
- Fresh Basil, to finish
Method
- Sauté the onion in olive oil until soft, about 5 minutes. Add garlic and cook 1 minute.
- Stir in the crushed tomatoes, stock, and sugar. Simmer 20 minutes.
- Purée until smooth with an immersion blender.
- Stir in the potato milk directly, even at a gentle simmer, and cook 3 to 4 minutes more to let it thicken.
- Finish with fresh basil.
Kitchen note
This is exactly the kind of hot, acidic situation that requires careful off-heat timing with a protein-rich milk elsewhere in this series. Potato milk's low protein content means it holds up here with far less fuss.
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