Thursday, December 16, 2010
I love canned tomato soup, but I don't love it for 3000 won. This soup is a pretty good facsimile of Campbells, becuase isn't that the standard by which we measure all soup?
Tomato's are getting expensive round these parts, so I suggest buying the discount ones, where the hide the rotton side down in the package but you totally know it's there. Some people might shy away from eating partially rotting food, but my dad used to tell me that the mold on bread was just penicillin, so I have no qualms with cutting away the bad parts of a tomato.
Roughly chop 4 or 5 tomatos and throw them in a pot. When they've released all their juices you can blend or mash or smoosh them up a bit and add water (or milk or cream), some bullion cubes, salt and pepper and let it get jiggy for a while. Once it's groovy, add somewhere between a tsp and a tbsp of sugar to cut the acidity. Then run it through a sieve to remove the skins, if you're into that kind of thing, and you're good to go. Grilled cheese sandwhich optional, but recommended. Likewise for sugarless saltines.