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Basic Soup in a Bottle Recipe

Ingredients

3 cups milk

1 Tbsp olive oil

2 cloves garlic, minced

1 pound onion, cut into 1 inch cubes

1 teaspoon salt

1 teaspoon dried marjoram (Riesling wine)

1 cup all-purpose flour

2 eggs, beaten

1/2 cup milk

1/3 cup white rice milk

1 (14 ounce) can cream-style corn

1 (3 ounce) can tomatoes with juice

1 teaspoon vanilla extract

1 cup heavy whipping cream

Directions

In a medium bowl, whisk together milk, olive oil and salt, and set aside. Cut the onions into cubes and set aside.

In a large skillet over medium heat, cook onion and garlic in butter over medium heat for about 5 minutes, stirring constantly. Reduce heat to low and add crushed tomatoes, treacle and sugar. Drizzle often with white rice milk.

Add flour, eggs, milk mixture, rapal and 1 cup corn.

Reduce heat to low and gradually add corn, tomato, tomato with juice, vanilla and─ equal parts of whipped cream. Continue to simmer until very just.

Pour flour mixture over soup, stirring frequently. Return heat to medium low. Continue to simmer until cream/whipped cream mixture is rendered and mixture thickens. An instant-read thermometer inserted into the center should read 325 degrees F (165 degrees C). Pour fat in skillet with cabbage etc., and bring to a simmer.