Tyra’s Tangy Yellow Tomato Soup

This post "Tyra’s Tangy Yellow Tomato Soup" was originally uploaded by Tyra Hallsénius Lindhe in the blog The Greenhouse...in Tyra's Garden

It is October and the colours of the leaves are rapidly changing...it is getting cold. But, I can still go out to my potager and greenhouse and find some of the ingredients for today's soup. Today I harvest parsnip, yellow tomatoes, lemon balm and leek. (I smile) I know, I'm a lucky girl. Here is the recipe, do try it it was so good.

Tyra’s Tangy Yellow Tomato Soup

- with and Asian twist

This is a very nutritious soup with a most interesting taste and it is full of healthy vitamins and minerals. It is terribly easy to make, it actually takes less than 30 min to prepare. You can serve it both hot and cold. Some of the flavours that are represented here like the ginger, sesame seeds and oil, garlic and all the lemony flavour I’ve added make me think about the Asian kitchen.

 Tyra’s Tangy Yellow Tomato Soup with an Asian touch has less than 150 cal. / serving. This recipe serves 2-3 persons (about 4 cups)

Ingredients:

Soup base to boil

400 gram yellow tomatoes

1 large onion

100 gram parsnips

1 small tender leek

1 small piece of ginger root (5cm -1-2 inches)

Water

Some gorgeous flavours to add into the blender

A small bunch of lemon balm, other herbs of choice (cilantro, lemongrass)

1 lemon, juice of

1 lime, juice of

1 garlic clove

A few dashes of fish-sauce and some green chili pepper

( or you can use a pinch of salt & ground white pepper)

Add some more flavours to garnish the soup with

1 tbsp. Japanese soya sauce

1 tbsp. roasted sesame seeds

A dash of sesame oil per serving

How to do it:

1. Clean, rinse and cut all the ingredients for the soup base into fairly large chunks and put them into a saucepan, cover the veggies water. 
2. Bring to boil and let it simmer for 5 minutes, turn the heat off and leave it to rest for 10 minutes. 
3. During that time prepare the garnish 
4. Pour the entire soup base into a blender and mix it on high speed until smooth. 
5. Add the lemon juice, lime juice, garlic clove fish sauce and a small amount of chili - mix again for a few seconds. 
6. Pour it into the soup bowl and add the garnish 

 - Voilà! Bon Appetit!

The tomoatoes I used in this recipe was the Wapsipinicon Peach, /I got an extra s on the picture/ Sown from seed in early March. You find seeds for Wapsipinicon Peach at Seed Savers Exchange.

Tyra’s Red Booster Soup

This post "Tyra’s Red Booster Soup" was originally uploaded by Tyra Hallsénius Lindhe in the blog The Greenhouse... 

Tyra’s Red Booster Soup 

- A red soup with tomato, sweet red chili pepper and carrot.

 The recipe makes tomato soup for 2-3 soup bowls  or  6-10 appetizers(small glasses)

This booster-soup is wonderfully red, it has very few calories and is packed with loads of excellent vitamins. It only takes about a quarter of an hour to prepare, so…this is true fastfood. 

Ingredients:  

Soup base

500 gr. red ripe tomatoes, all kinds

1 yellow onion

1 small sweet chili pepper

1 carrot

5 dl water 

Herbal salt

1 garlic clove

A assortment of fresh herbs (basil, thyme, sage, chervil, parsley, tarragon)

Peruvian pepper (whole)

Clean and cut the veggies into fairly large chunks.

Put them all into a saucepan and cover with water.

Bring to boil and let it simmer for 5 minutes

Add the herbal salt

Put it all in the blender and mix on high speed until smooth.

Now, add the garlic clove and the herbs into the soup and mix for a few seconds.

Add more water if necessary.

Pour the soup into a soup bowl and decorate with the Peruvian pepper and fresh herbs.

Variations

1. Add hot chili pepper to spice it up.

or/and

2. Serve Tyra’s  Booster Soup  ice-cold in pretty glasses with a celery stalk and perhaps some lovely big prawns on a stick.

Now that makes a really nice appetizer

Bon Appetit!/ Tyra

Rocoto pepper - Capsicum pubescens

This post 'Rocoto pepper - Capsicum pubescens' was originally uploaded by Tyra Hallséenius Lindhe in the blog The Greenhouse...

October harvest

My Rocotos turned red...at last

Oh yeah, this is my favourite!

It is always a great joy to harvest from the potager but I must say when we now have entered the most of October it is even more fantastic.

I thank you Mother Earth for giving me all this./ Tyra

Daphne's Dandelions Harvest Monday

Stupice Tomato

This post "Stupice Tomato" was originally uploaded by Tyra Hallsénius Lindhe in the blog The greenhouse...

Ordinary  in size

 ordinary in colour...

but extraordinary in taste

This is a terrific tomat, it sure is one of my favourites.

Red and rather small slicing tomato, it is one of the earliest in my garden. Stupice tomato is an heirloom from former Republic of Czechoslovakia. The Stupice often sets blossoms at cooler temperatures than other tomatoes, which suites my climate perfect .

This is the first of my 32 tomat varieties to ripen this year. I grow it in a container in front of my garage and last night as I came home from work I ate it - Oh...what a treat!

Photo: Stupice Tomato

More about my tomato varieties! (you have to press the translate button)

Varieties of Chillies and Liquid Fire

This post "Varieties of Chillies" was originally uploaded by Tyra Hallsénius Lindhe in the blog Tyras Trädgård/ Tyra's Garden

Varieties of Chillies - Capsicum chinense

It’s time to plan what varieties of chillies to sow for growing season 2012. First out on my list what to sow are some really hot stuff - Three Habaneros and a (in taste sweeter) cousin from Trinidad a ‘Scotch Bonnet’. All these are from one of the five Capsicum cultivars - Capsicum chinense. Misleading name chinense “from China” when it is a matter of fact that they all (Capsica) originates from the New World.

 Unripe the Habaneros as well as the Scotch Bonnet are all green but as they mature they change colours. Common colours are yellow, orange and red. But I also grow a brown. Typically a ripe habanero is about 2–6 centimeters (0.8–2.4 in) long. I grow most of my chillies in the greenhouse but still you seldom get bigger than 5 cm. I guess they wish for a more humid and hot heather like the climate of the Caribbean or Mexico.  

Habanero chili peppers are rated 100,000–350,000 on the Scoville scale and the Scotch Bonnet is about the same, in other words VERY HOT!

1. Red Hot 'Scotch Bonnet'

2, Yellow 'Habanero'

3. Orange 'Congo', it turns more red later on.

4. Chocolate coloured Habanero

Tyra's Liquid Fire - Chili sauce

- Perfect to give your Bloody Mary an extra killer taste.

 Or do as I do - spice up your morning tomato juice! 

Take about a dozen of deseeded and chopped ‘Habanero’ or ‘Scotch Bonnet’ chili peppers from your garden and then you need:

1/2 cup (1.2 dl ) yellow mustard seeds

1/2 cup (1.2 dl ) molasses

1/2 cup (120g) light brown sugar

1 cup white vinegar

2 tablespoons salt

2 tablespoons paprika

1 tablespoon  of grated horseradish

1 tablespoon ground black pepper, cumin, coriander

1/2 teaspoon fresh grated ginger or ground ginger

 1 regular can of sliced peaches or apricots in heavy syrup*

* You can use dried fruit and add some extra light brown sugar

to give the sauce the sweetness you desire. (Soak fruit before use)

Put all ingredients above into a mixer - mix until smooth. Keep refrigerated.

 The sauce taste best if you let it mature.  

Hold on to your hat! This is HOT STUFF.

Warning!

 Handle with care

 - Do use gloves, knife and fork and glasses when handling these extremely hot darlings.