Chunky Tomato Soup With Blood Sausage Recipes

Steps:

• In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
• To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
• Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Set aside.
• Mix the mustard powder, salt and cayenne pepper together in a bowl.
• Dust the counter with 1/4 cup cheese. Unfold 1 sheet of the puff pastry on the cheese. (If the pastry isn't quite thawed, don't force it. Let it sit until thawed.)
• Sprinkle 1 1/2 teaspoons spice mix over the puff pastry, followed by 1/4 cup cheese.
• Using a rolling pin, roll the pastry out to 1/8 inch thick. This presses the cheese into the pastry and also smooths out any seams or wrinkles. Fold the sheet of pastry in half.
• Top with another 1 1/2 teaspoons of the spice mix and 1/4 cup cheese. Roll out again to 1/8 inch thick.
• Using a knife and cutting straight down (do not saw), cut the pastry into long strips, making half the strips 1/4 inch wide and half about 1/2 inch wide.
• Brush a hot dog piece with mustard and wrap with pastry strips, alternating between long and short strips of pastry for a mummy look. Place on a lined baking sheet. Continue with the hot dog pieces until the pastry strips are finished.
• Refrigerate at least 10 minutes and up to 1 hour. This helps firm up the mummies/straws and give them better puff in the oven. Meanwhile, prepare the rest of the mummies using the second sheet of puff pastry and the remaining cheese and hot dog pieces.
• Bake until golden brown, 15 to 25 minutes.

Steps:

• Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
• Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
• Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

Steps:

• In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, tomato sauce, picante sauce, sugar, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Sprinkle with cheese.

Steps:

• Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.

Steps:

• In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

Steps:

• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
• Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
• Cover and simmer 1 hour, stirring occasionally.

Steps:

• After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
• Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
• Lower heat and simmer for 20 minutes.
• Serve hot.
• Ladle into soup bowls and top with spoonfull of yogurt.
• Sprinkle with remaining dill.

Steps:

• Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
• Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
• While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.