Food Bank of Contra Costa and SolanoFood Bank of Contra Costa and Solano

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    Ingredient: Milk

    Mom’s Tomato Soup

    Thanks to Anna Gorman, Child Programs and Extra Helpings Administrator for the recipe and photo

    Ingredients:

    • 4 tbsp butter OR neutral oil
    • 1 cup chopped onion
    • 1 cup chopped celery
    • 1/2 cup chopped carrot
    • 1/3 cup flour
    • 2-28 oz cans whole tomatoes, drained and chopped OR 2-28 oz cans diced tomatoes, drained OR equal amount of fresh tomatoes, peeled.
    • 2 tsp sugar
    • 1 tsp dried basil
    • 1 bay leaf
    • 4 cups chicken or vegetable broth
    • 2 cups whole milk
    • Salt and pepper to taste
    • OPTIONAL SPICES: 1/2 tsp curry powder, 1/2 tsp paprika

    Instructions

    • Heat the butter or oil in a large saucepan over medium heat. Add the celery, onion, and carrot and saute until tender, about 5-7 minutes.
    • Stir in flour. Cook for 2 minutes, stirring constantly.
    • Add tomatoes, sugar, basil, bay leaf, and chicken stock. Cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf after 30 minutes.
    • Puree 1/3 of the soup at a time in a blender until smooth (if you have an immersion blender, you can do this directly in the pot).
    • Add milk and any optional spices. Stir to blend.

    Tips

    • Make a double batch of this soup and put half of it in the freezer before you add the milk. When you want to have a super quick dinner, defrost the remaining soup and add 1 cup of milk.
    • My mom’s original recipe for this soup called for cream; you’ll see here it’s been slimmed it down to whole milk. Feel free to go even leaner if you want, but using a low-fat or non-dairy milk will definitely make this soup thinner and not as creamy.
    • Toppings for this soup include, but are not limited to: crushed Saltine or Ritz crackers, feta or goat cheese, a dollop of sour cream or yogurt, croutons, a sprinkle of Parmesan, a drizzle of pesto, or chopped herbs like rosemary, basil, or thyme.

    Mashed Potatoes (Puré de Papas)

    Ingredients:
    • 1 & 1/2 pounds of potatoes*, peeled and cut into cubes
    • 3 tablespoons milk
    • 1/2 tablespoon butter (optional)
    • Salt and pepper to taste
    * Russet or Yukon gold are best

    Directions:
    In a medium saucepan add potatoes, salt and enough water to cover potatoes. Boil for 25 minutes or until tender. Mash with a potato masher or fork. Add butter, gradually mix in the milk. Season to taste with salt and pepper.


    Ingredientes:
    • 1½ libras de papas*, peladas y cortadas en cubos
    • 3 cucharadas de leche
    • ½ cucharada de mantequilla (opcional)
    • Sal y pimiento al gusto
    * Las papas Russet o Yukon Gold son las mejores

    Direcciones:
    En un sartén mediano agregue las papas, sal y suficiente agua para cubrirlas. Hierva durante 25 minutos o hasta que estén tiernos. Una vez cocidas, machácalas con un cucharón prensa papas o con un tenedor grande. Agregue la mantequilla y leche lentamente. Sazone con sal y pimiento al gusto.

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    Concord Location
    P: 925-676-7543
    F: 925-671-7933

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    P: 707-421-9777
    F: 707-421-0205

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    Federal Tax ID# 94-2418054
    Food Bank of Contra Costa and Solano is a non-profit 501(c)(3) organization.

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