Bowl of Tomato Soup with Rye
(click to enlarge)

Tomato Soup with Rye


Denmark   -   Tomatsuppe
Makes:
Effort:
Sched:
DoAhead:  		 4-7/8 qt
***
1-1/2 hrs
Yes		 A very soup usable as a soup course, lunch, or main dish - suitable for vegetarians, but appreciated by all. See also Comments.

7
-------
6
3
1-1/2
3
3
-------
2
1/2
2
-------
1
5-1/2
2
-------
1/2
1/2
-------
ar
oz
---
oz
cl
#
oz
oz
---
#
c
T
---
c
c

---
T
t
---

Rye Grain (1)
-- Vegies
Onion
Garlic
Potatoes (2)
Carrots
Celery
---------
Tomatoes (3)
Tomato Sauce (4)
Olive Oil
-- Soup Items
White Wine, dry
Stock, veg (5)
Bay Leaves
----------
Salt
Pepper
-- Garnish
Parsley
Do Ahead   -   (1.5 hrs - 1 hr work)
  1. Prepare Vegetable Stock - see Vegetable Stock.
Prep   -   (55)
  1. Rinse Rye. Place in a pan with plenty of cold water (it swells a lot). Bring to a boil and simmer covered for 50 minutes. Drain and set aside.
  2. Chop ONION medium. Crush Garlic and chop fine. Peel Potatoes and cut into 1/2 inch dice. Peel Carrots and cut into small dice. Slice Celery Thin. Mix all Vegies items.
  3. IF using fresh ripe Tomatoes, scald them 1 minute in boiling water, quench in cold water, peel and chop small. Include all juice in the recipe.
  4. Chop PARSLEY medium for garnish - figure a generous garnish.
Run   -   (35)
  1. In a saucepan (4 qt) heat Olive Oil and fry Vegie mix stirring until Onions are translucent.
  2. Stir in Tomatoes and Tomato Sauce. Fry stirring for about 3 minutes.
  3. Stir in all Soup items. Bring to a boil and simmer covered for about 10 minutes.
  4. Stir in Rye Grains and season with Salt and Pepper. Bring up to a boil briefly.
  5. Serve hot garnished with plenty of Parsley. When serving, scoop deep because the Rye will be at the bottom of the pot, less so the next day after reheating. This soup reheats very well.
NOTES:

  1. Rye Berries:

      This is whole grain Rye with just the husks removed. Unless you live in a Nordic community, you will probably have to order it on-line.

  2. Potatoes:

      I prefer Red Potatoes for this recipe as they cook quickly and have softer texture than White Potatoes. Note that Red Potatoes of other countries may differ.

  3. Tomatoes:

      You can use fresh ripe tomatoes with good flavor, or 3 14oz cans of Chopped Tomatoes, especially if you can't get really good Tomatoes.

  4. Tomato Sauce:

      Use a very simple Tomato Sauce. My favorite is Faraon Spanish Style, which comes in convenient 8 oz cans, but other simple sauces will also work. You could also use 3 Tablespoons of Tomato Paste.

  5. Vegetable Stock:

      As with all very simple recipes, quality of the ingredients is very important. I have had excellent results with our recipe Vegetable Stock. This recipe makes a very strong stock, so I cut it with water by about 1/4.

  6. Comments:

    I have made substantial changes to the pattern recipe to make it more useful as a buffet or main dish soup rather tan just a soup course. I have I have cut the amount of broth by 3 cups, increased the amount of Celery, and replaced the 7 ounces of Celery Root with 1-1/2# of Potatoes. What Scandinavian has ever objected to Potatoes? I have also added some Cumin, one of the principle spices of Scandinavia.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
vov_tomato1 241108 scf132 var   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking to and non-commercial use of this page permitted