Recipe: tomato soup
It WAS cold outside. Today the weather is bounding back up to a balmy 24°F around here and that means wind – lots of wind. But before the winds came howling through, we had a couple of incredibly peaceful and calm days. It even snowed (thank goodness). It’s a morning ritual when snow has fallen to check the mountain stats at Eldora, our local ski hill. They reported almost a foot of new snow and a current temperature of -6°F. Normally I wouldn’t go near the mountain if they were below zero because our typical winds would make that a less than pleasant experience. But it was a completely calm morning and the sun was shining so… -6°F didn’t sound so bad!
so the black runs are still roped off
We had a solid first day of the season. I know it’s rather late, but if someone can find my snow… thanks. Eventually, the cold did get the better of us and it was time to head home. As my toes endured the painful thawing process in the car, my thoughts turned to some leftover soup I had waiting in the refrigerator. Last month I had posted about a grilled steak sandwich which I love to pair with a bowl of hot tomato soup. So many people asked about the tomato soup! In all honesty, I buy Pacific Natural Foods’ organic tomato soup. It’s one of the few that doesn’t have milk products and actually tastes good to me. But you people shamed me into making my own tomato soup because it seems ridiculous that I have never done it before.
dice an onion
and some garlic
**Jump for more butter**