A lovely story … a beautiful project
One of Molly’s fabulous soups! A late-summer, autumn delight. Freeze the tomato base to use in the depths of winter.
8 firm ripe tomatoes, cut in half
1 onion, quartered
2 Tbsp sugar
1 bay leaf
2 vegetable bouillon cubes
½ tsp salt
¼ tsp pepper
¼ tsp cinnamon
1/8 tsp ground cloves
½ cup homemade Thick White Sauce
1 cup light cream
Tomato Base: Bring tomatoes, onion, sugar, bay leaf, bouillon cubes, salt, pepper, cinnamon and cloves to boil in large saucepan. Simmer, covered, 1 hour. Remove from heat, discard bay leaf, and process base in batches in blender on coarse pulse. Set aside. (May be prepared in advance & frozen if desired.)
Prepare Thick White Sauce from favourite recipe.
Combine in large saucepan ½ cup thick white sauce and light cream. Set over low heat, stirring constantly, until smooth and thoroughly heated. Add the tomato base gradually while stirring. Heat to serving temperature. Serve with croutons or grated cheese or sour cream.
I love all white flowers. Here are a couple of blossoms I plucked off the plant (the ones with the little “bulbs” at the base of the petals — apparently this makes the other blooms grow larger and stay longer … and it has worked for me).
They were too pretty to discard, so …
The irises smell like cherries, or those little valentine candies that used to have the sayings on them.
Only a couple of poppies popped up this year. The perennial seems to be losing steam. So sad. It is such a gorgeous plant.
So many delights in the garden this month. Spring is my fave time of year. These white (? can’t remember the name of this shrub) and yellow rhodos are holding centre stage right now.
The garden is awakening!