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- Y'all I'm fixing to share with y'all
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a recipe that I've had so long
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and I made this so long ago
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and it's still one of my favorite soups
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and it's my daughter-in-law Claudia's favorite soup of ever.
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So when I get through making this
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I'm going to run that over to her because she loves it.
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And this is so simple to make y'all.
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I'm making a tomato dill soup.
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And of course y'all know
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that we don't have fresh tomatoes this time of year
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not the good Georgia tomatoes.
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I love using crushed tomatoes
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but I see that Theresa bought diced.
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So that's probably what the recipe call for.
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Well, it really didn't say in my
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because this is from my very first cook back book
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but this is the one that I self-published.
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So anyway, I love using,
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let's see if I can find some, I think have some somewhere.
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No, I don't see them, but you can get tomatoes diced.
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Hey Mikey, come on in.
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You can get them diced or
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- [Michael] Crushed. - Crushed (chuckles)
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I got distracted with Michael coming in from work.
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- [Michael] Good, you?
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I'm making you some soup.
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- Okay, so the crushed are so much better than the diced
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because no matter how long you cook these,
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it's like they won't break down for some reason,
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but these are fine to use as well.
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So I'm going to put all this in my pot.
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Now, this recipe calls for two cups of chicken stock.
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So, you know, I told you, I don't like using that boxed.
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So I'm going to make my own chicken stock using this
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"Better Than Bouillon" wet base.
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So one teaspoon equals
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an eight ounce cup of chicken broth.
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And I've got this water real hot
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so that it will melt the chicken base
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and I'm using a reduced sodium
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because this stuff is very, very salty, y'all.
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So I kind of recommend using the low sodium
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cause you can always you know, add your salt to it.
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but I'm just will let it dissolve a little bit,
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just a little, little bit
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and then imma turn my iron over here
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and I'm on throw my onions in the pot
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and I'm going to throw my garlic in the pot
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and I'm going to just cook this until, you know
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they kind of get opaque, opaque or kind of clear looking.
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So that will take, but a minute.
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our crushed tomatoes,
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our wine, our lemon pepper, I believe this is, yeah.
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I love that lemon pepper.
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It just, that little bit of lemon flavor
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is just really, really good in the soup.
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And of course, then I got my fresh dill,
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And if you don't care for dill,
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you can substitute dill for fresh basil.
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So tomato basil soup is really good too.
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It's just a preference, you know
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on whatever suits your tongue.
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And then we've got cream over here,
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we've got fresh grated Parmesan cheese,
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and we've got parsley.
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So we'll put that all in at the end of the cooking time
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but we're going to let all these things cook
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for about 30 minutes.
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so we should be, yeah,
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the butter's melting over here y'all.
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You know I could not have picked a better day
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to share with y'all my dill, my tomato dill soup.
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Because we've got that nip in the air here, don't we?
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And that breeze, when you go out there,
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when that wind's blowing, it'll cut you in two.
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Even though it's not like 24 degrees,
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like some of y'all poor folks have it.
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- [Michael] Now 50 degrees help (laughs)
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- Yeah (laughs heartily)
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All right, yeah 50 degrees
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and y'all ready to go swimming, aren't you?
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All right, so you can see,
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because we use diced tomatoes,
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they just won't cook down,
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But like I said, I used to use crushed tomatoes
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but since we didn't, that's an easy fix.
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So it depends on how you like your soup.
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Do you like it smooth or do you like it chunky?
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If you like it chunky, you'll find this one perfect.
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But I kinda like mine more on the smoother side.
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So I'm just gonna pull some of those tomatoes out
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and I'm gonna put them in the blender
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blend those up a little bit
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and I'm probably not going to take all of the tomatoes out
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and we'll see how this works out.
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And then, I wonder if this has a certain way to sit up there
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- [Michael] I think it has, it just locks in, it won't-
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That's nice and smooth.
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- [Michael] Yeah that's-
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- So then we'll have a little bit
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You just see a chunk of,
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So I'm going to take this back to the stove.
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And then we'll cut this back on,
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and now it's time for us to add our cream,
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our Parmesan cheese, and our parsley.
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I would actually like to taste this
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so I can correct my seasonings.
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I think that's pretty good.
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In fact, I think it's real good.
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I get a little taste, a twine from the wine.
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I get a little taste of the lemon from the lemon pepper.
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And I think I'm going to add maybe just a pinch
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because remember we used low sodium chicken base.
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I've got room for a little
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Because these things are going to weaken it back down too.
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Okay, I'm going to go ahead and add our parsley.
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Look how pretty that mixes in there with that dill.
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And now I'm going to add my heavy cream
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and see that beautiful salmon color
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that cream gets us down too,
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And now we're going to add our Parmesan cheese.
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And I like to serve this
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with a little bit of Parmesan cheese on top of it,
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you know after you dip it up.
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And of course, you've got to have
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a piece of hot French baked bread.
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I love a French bread, butter it, put it in the oven
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and get it nice and hot and serve that along with this soup.
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You'll like it, I promise.
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And what's nice about this recipe is
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it doesn't make so much
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that it takes you weeks to get rid of it.
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It gets eaten up really, really quick.
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And I'm going to give it one other taste
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since I've added the cream, the Parmesan cheese,
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So I'm going to see if it needs anything else.
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Yeah, needs something else.
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My tulips (laughs heartily)
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Look been best dish y'all, silly Paula.
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(laughs heartily) (spoons clunking)
