For the love of Tomato Basil Soup

Tomato Basil Soup is one of my favorites from the restaurant  La Madeliene. The family and I would go there and enjoy their soup often. One day, many years ago…I decided to look for a copy cat recipe online so that I could make it anytime that we wanted. Bingo!

I’m going to share the link to which recipe I found and give a few pointers of what I do to make it “extra” tasty. Here is the link that I found via www.food.com.

http://www.food.com/recipe/la-madeleines-tomato-basil-soup-5368

It is simple and easy with only a few ingredients. Just what we like, right? And not much improvement needed…if at all. But everyone likes to tweak things to their own taste buds.

Here is what I do:

  • 2- 28 ounce cans crushed tomatoes
  • 4 cups V-8 juice
  • 1 cup heavy cream
  • 1 stick butter
  • 1 can broth (chicken or vegetable)
  • 1- juice of lemon
  • salt and pepper to taste
  • 20 leaves of fresh basil- at least! LOL
  • garnish with shredded parmesan and a side of hot crusty bread.

Throw it all into the slow cooker on high heat for about an hour. The soup should be slowly simmering. Blend with hand blender until smoothed. Continue to cook on low in the slow cooker for another hour. Stirring occasionally Keep on warm until ready to serve.

Meat Pies

“There is no “I” in team. But there is an “I” in pie. Meat Pie.” Couldn’t resist the Sean of the Dead reference…lol
Beef Empanadas for my hungry crew tonight.
Whether you call them Meat pies, Angus pasties, or Beef Empanadas…they are delicious and super-duper easy! Serve as an after school snack or make a meal out of it by adding a simple garden salad on the side.

Meat Pies
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Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Meat Pies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
For the pastry
Servings: pies
Units:
Instructions
  1. Preheat oven to 400 degrees. Mix pastry dough careful to not over mix. Cover dough with waxed paper and chill for 30 minutes.
  2. While dough is chilling in the refrigerator, brown the meat in a large skillet. Add onion and season with salt and pepper and Greek seasoning. Allow to cool.
  3. Roll out dough on a lightly floured surface. Cut into ten equal sized circles about 5 inches in diameter. (I used a coffee can). Fill each circle with equal amounts of the filling. Fold edges over to create a semi-circle. Dampen edges with water so that the pastry will seal. Press edges with fork. Salt and pepper the tops of the pies.
  4. Place pies on a parchment lined baking sheet. Bake at 400 degrees for 45 minutes or until lightly golden brown.
Recipe Notes

This pastry dough is quite versatile to work with and would work for most kinds of hand pies. There will be plenty of dough left to make some other yummy treat.  Feel free to experiment with different additions to the beef filling. Add carrot or even thin sliced potatoes.

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