After returning from our vacation and catching up after the storm. I finally got to the orchard and purchased some apples to make some applesauce. I only purchased about 12 lbs. I used most of them for making some applesauce and left a few for eating.
I made 7 pints of applesauce. We really don't eat a lot of it...so, it should be enough for the two of us.
Tuesday evening I made one of our favorite soups, Winter Tarragon Tomato Soup. It's a great and easy recipe! I have posted this recipe before...but, here it is again.
Winter Tarragon Tomato Soup
- 1 1/2 Cups Chopped Onion
- 1/2 Cup Butter
- Quart Canned Tomatoes
- 1/2 Cup Dry White Wine or Vermouth
- 1 Tbsp Sugar (I use less)
- 1 tsp. Dried Tarragon
- Salt if desired
- Sour Cream to top
- In large saucepan melt butter and saute onions for about 15 minutes
2. Add Tomatoes juice and all, then mash with potato masher
3. Add Wine, Sugar and Tarragon, turn heat down and simmer for 45 minutes
4. Puree with immersion blender and add salt if desired
Serve with a little sour cream and.....
Some Fresh Baked Bread!!
So, what's been going in or out of your cupboard lately??
That soup sounds lovely Robin. I have never used dried tarragon, is it stronger than fresh? I have fresh in the garden so I'm wondering how much to use when I try your recipe.
ReplyDeleteThanks Liz, I would imagine that dried is stronger then fresh as other herbs are. I would use 2 tsp chopped instead of 1. Tarragon is one of the herbs that I dry from the garden by simply tying it in a bundle and hanging it to dry.
ReplyDeleteAn immersion blender was new for me last year, and it's made SO many things easier. I always hated having to run soups, etc through the regular blender. This is much easier.
ReplyDeleteThe applesauce and soup looks great and I'd KILL for that loaf of bread right now--looks amazing!
A good looking soup recipe. I wonder if I could use frozen instead?
ReplyDeleteSue, We just love our immersion blender! I bought it for "The Italian" for Christmas before we got married....and I think that I use it more then him! That bread is the easy "No-Knead Bread". It is wonderful! The recipe is posted somewhere on this blog.
ReplyDeleteMarcia, Of course you could use frozen tomatoes. Just use approx. 1 quart. This recipe is so easy it won't matter if you use a little more.
Nice soup recipe Robin. I need to get some applesauce made before the season is past. Maybe next week.
ReplyDeleteMostly greens are coming in from the garden and we're making lots of soups! Just made this one:
ReplyDeletehttp://shanonhilton.blogspot.com/2011/10/recipe-grandmas-borscht.html
Tomato and tarragon sounds lovely together! --S
The applesauce looks great. We've never tried applesauce mainly because when we buy fresh apples they taste so much better everyone eats them up before we get a chance. We have bought all most a bushel and a half this year and there almost gone!!
ReplyDeleteI need to make more apple sauce while the apples are still in season. Fall is fleeting.
ReplyDeleteThe tomato tarragon soup sounds delicious.
Thanks Emily, I only made 7 pints of applesauce. I may have to make some more since "The Italian" gobbled up the extra that I had in a bowl!
ReplyDeleteShanon, I just checked out your blog and it's great! This soup is definitely a keeper. I'm sure that you will enjoy it!
Hi Stoney Acres and thanks for joining in! Oh, you have to make some applesauce! It is so so good! If your family gobbles up the fresh apples.....they will definitely enjoy some homemade applesauce during the winter!
Rachel, I just may be making some more applesauce before the season ends! Maybe I should make the next batch with a different variety of apples.
Ooh, that soup really sounds good on a cold rainy day! I've got lots of tomatoes in the freezer too.
ReplyDeleteLovely sounding soup recipe. I have made something similar that used roasted red peppers that was a big hit around our house - so I imagine this recipe would be too.
ReplyDeleteThe jars of applesauce are very comforting. We don't race through the applesauce but I use 1 to 2 quarts of it a month through the winter as it makes a great fruit "dessert" to put in my lunch that I pack for work. The other easy off season fruit option is to put a cup of frozen blueberries in a small container with just a few grains of sugar on top... by noon the blueberries are thawed but still "chilled" and make another great fruit "dessert" for a busy work day.
I will need to try that soup. I have fresh tarragon in the garden that has taken over but I never use it. Did make tarragon vinegar this year but am yet to try it.
ReplyDeleteI just checked out that bread recipe. I make on similar in both white and rye. Next time I make it I will have to post it. Think tomorrow will be just a plain old loaf of bread for sandwiches for the weekend however.
ReplyDeleteYum! I made crockpot apple butter and got it all canned up last week!
ReplyDeleteMust admit I've never tried making apple sauce that can be kept in jars just some in the freezer.
ReplyDeleteHow long does it keep for
I received an immersion blender as a wedding gift, and promptly told my wife that we should return it. I thought we would never use it. I like to admit when I am wrong, and boy was I wrong. It is a fantastic tool.
ReplyDeleteI posted my latest vinegar making adventures today at Comida y Olas. Do you ever make homemade vinegar?
Dave, It's a great winter soup...and easy to make too!
ReplyDeleteLaura, I hope that you have that soup recipe posted! We have alot of peppers around here!
The frozen blueberries are a great idea for a packed lunch dessert!
Wilderness, I think that soup is about the only thing we use tarragon for around here. I dry some every year. The bread recipe is about as easy as it gets!
Hi floweringmama! Oh the applesauce is a definite yum!
Sue, I'm not sure how long it lasts. I just looked in the canning book and it doesn't say. I will have to do a little research on that.
Hi Erik and thanks for stopping by and joining in! Those immersion blenders are just the best! I have never tried making vinegar. But, after reading your post...I'm definitely going to give it a try. I'm sure it's much better then store bought vinegar!
ReplyDeleteI've linked up for the first time, after being introduced to your blog by the lovely Liz of Suburban Tomato. I am sharing a recipe I made a couple of months ago with my mothers green tomatoes. Its a chutney. Hope its okay linking. Warm wishes,
ReplyDeletegreat looking sauce and soup!! I preserved some carrots last night..but I will have to save that post for next Thursday..lol
ReplyDeleteHi Shaheen, Thanks for stopping by and linking in! Your recipe sounds great!
ReplyDeleteThanks Mrs.P, I can't wait to hear all about your preserved carrots!
Having an apple orchard, I love making applesauce out of my apples. The next time you make applesauce, try putting a few of the apple peels in with the apples while cooking and them remove. You all end up with a lovely pink color.
ReplyDeleteI am making a white bean/leek soup tonight for tomorrow's cooold weather. It smells so good. The applesauce and tomato soup look incredibly delicious. My mom does a lot of canning and I have a feeling so will I as I get older. Right now, I don't have the time to do it....it's so easy to do....just takes a little time and effort.:) I need to work on that part:)
ReplyDeleteHi Karen! That's a great tip for making applesauce!
ReplyDeleteThanks for joining in and sharing your wonderful recipe!
Chris, That bean & leek soup sounds great. You should share your recipe.
Once you start preserving, you will never go back to store bought. Just start a little at a time...maybe drying your own herbs for cooking!
Wow this another collection of your preserve this year which looks very good too. I wonder how you have energy to do gardening and canning so much week after week. You are very self-sufficient and oraganised for winter ahead.
ReplyDeleteRobin, Do you have a tomato press that you use for sauce? Or a Foley mill? If so, its a lot easier to simply quarter the washed, picked over apples, cook them until soft, then put them through the tomato press, which will strain out all the peels and seeds. It adds body to the sauce, and the skin contributes a nice color, some additional tartness, and no doubt lots of vitamins.
ReplyDeleteAli
Ali, I actually have 3 Foley mills. I just didn't feel like messing with it. I think that I will do it a little different next time.
ReplyDelete