Here on Eating Our Words, the commenters absolutely make the blog, and our Comment of the Day honors the best of the bunch.
Every day, we read you guys and pick the commenter, or commenters, who made us laugh, cry, salivate over something delicious, or think about things in a new way.
In return, we offer them a virtual White Russian.
Today Ginny Braud posted a copycat recipe for the tomato basil soup at La Madeleine. It sounded delicious. It also contained a cup of heavy whipping cream and a stick of butter.
Commenter 'stina, a fan of the soup, had some pretty good tips for cutting down the calories:
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SHOW ME HOW
I LOVE the La Madeline tomato basil soup, but lately, I've been ordering the lower fat one and I find it to be pretty good, too. (I don't know if it's at all locations, but they've been selling it for the past few months at the Shepherd/West Gray location.)
I'd try to make it, but I just wanted to recommend this Ina Garten recipe for Tomato Basil Soup, too. http://www.foodnetwork.com/rec... I found it to be AMAZING, and it had a quarter of the butter in the above recipe and no cream (though some olive oil). I used the immersion blender instead of the food mill. The tomatoes I used were the camparis from Costco, and I had wood roasted them for another recipe. These were the leftovers. As a result, the soup was a little smokier than it probably normally is. It was really good, though, and I didn't miss the cream at all.
We'll be trying both of these this winter...