Comments on: Tomato Soup Recipe http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/ You Have To Eat, So Learn To Cook & Eat Well Fri, 12 Mar 2010 16:04:01 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: shawn kelly http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/comment-page-1/#comment-93141 shawn kelly Wed, 10 Feb 2010 12:13:53 +0000 http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/#comment-93141 This is perfect. I love tomatoes. Your blog really makes my day. You’re not just giving the recipe but the techniques that you learn from it and you also check some alternatives on how to improve the taste of the soup. Excellent! <em> Thanks Shawn - RG</em> This is perfect. I love tomatoes. Your blog really makes my day. You’re not just giving the recipe but the techniques that you learn from it and you also check some alternatives on how to improve the taste of the soup. Excellent!

Thanks Shawn - RG

]]> By: Jan H. http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/comment-page-1/#comment-89574 Jan H. Sat, 26 Dec 2009 10:41:09 +0000 http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/#comment-89574 Kudos for maintaining such a wonderful web blog. Your site happens to be not only knowledgeable but also very stimulating too. There are very few experts who are capable of write technical articles that creatively. Kudos for maintaining such a wonderful web blog. Your site happens to be not only knowledgeable but also very stimulating too. There are very few experts who are capable of write technical articles that creatively.

]]> By: jfield http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/comment-page-1/#comment-43986 jfield Fri, 04 Apr 2008 20:55:42 +0000 http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/#comment-43986 A clarification, RG. The recipe I gave was for a pate brisee, not a puff pastry. You can approximate a fast or "blitz puff pastry" by using the brisee recipe, keeping the butter in much larger chunks, and then rolling it, folding it in half, rolling it and folding it about 4-6 times. This will give you a puffing effect, but it will not be the same as classic puff pastry (which isn't hard to make, just pretty time consuming). At any rate, the tomato soup looks fantastic. If it weren't 87 degrees here in Florida, I would be sorely tempted to make it tonight:-) A clarification, RG. The recipe I gave was for a pate brisee, not a puff pastry. You can approximate a fast or “blitz puff pastry” by using the brisee recipe, keeping the butter in much larger chunks, and then rolling it, folding it in half, rolling it and folding it about 4-6 times. This will give you a puffing effect, but it will not be the same as classic puff pastry (which isn’t hard to make, just pretty time consuming).

At any rate, the tomato soup looks fantastic. If it weren’t 87 degrees here in Florida, I would be sorely tempted to make it tonight:-)

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