Cooking with Greg – Tomato Soup with Danish Dumplings

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Bev is back in Canada, and I’m here in Denmark. This being the first time I’ve EVER lived on my own without roommates/parents/wife, it’s been a bit of an adjustment learning to cook for only myself. I’m used to cooking for at least two people, so my methods and ingredients have shifted a little. What’s more, I’ve been trying to make an effort to actually COOK for myself, instead of just heat-and serve meals or fast food.

One of my first attempts with this turned out rather well, and I’ve been encouraged to share it here: A spicy, creamy tomato soup with Danish meatballs and dumplings.

Being a poor college student, I didn’t want to get too fancy with the ingredients, but I got creative and utilised a bunch of things that I already had in my pantry:

INGREDIENTS:

  • 1 400ml can whole tomatoes (The can I chose had some hot chilies in it as well, but you can do whatever)
  • 500ml water
  • 250ml red wine
  • 250ml milk
  • 1 tbsp unsalted butter
  • 1 cube beef bullion (I used beef because I had beef, could also use chicken or vegetable stock)
  • Homemade spice mix of thyme, oregano, parsley, garlic powder, salt, pepper to taste (I put this all in a shaker, and honestly I use this stuff in everything)
  • 1 tbsp flour (more for a thicker soup, I like mine more watery)
  • Approx 400g frozen Danish Dumplings and Meatballs (optional)

It should be noted that I didn’t actually measure anything at the time, I just kinda threw it all in. It was plenty spicy and rich. With the dumplings, it made me two large meals, probably 4 servings.

Empty the tomatoes, water, butter, bullion, and spice mix into a medium sized pot. Stir to combine and bring to a boil, uncovered. Once boiling, turn down the heat and let simmer for about fifteen minutes, stirring often.

Once the tomatoes have broken down a little bit, slowly stir in the flour, making sure not to let clumps form. Add the wine and milk and heat, making sure not to let it boil, about ten more minutes.

The last optional step is to add in the danish dumplings and meatballs, which I honestly just threw in because I had them laying around. I added them to the soup and heated them through, about five to ten minutes. You can let the soup sit to thicken, or just serve right away.

I haven’t ever made this before, and was totally experimenting the whole way, but it turned out fantastically. I’ll make this again in a heartbeat. It was simple, relatively quick and really flavourful. Bev has already told me how she can’t wait to try it.

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