[2015] Jemaun Gardner: Creamy Tomato Soup

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by DrKleiber
Last updated 4 years ago

Discipline:
Health & Fitness
Subject:
Culinary Arts

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[2015] Jemaun Gardner: Creamy Tomato Soup

Creamy Tomato Soup(The best recipe for cold days and leftovers)

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Melt butter over med. heat. Cook onion, thyme, and garlic, until onion is soft and translucent. Add tomato paste and cook until slightly caramelized. Add cans of tomatoes with juices, 1 tsp of sugar and 8 cups of water. Let simmer for about 45-55 minutes. Remove soup from the heat and discard thyme. Working in batches, puree soup until smooth. Stir in cream, simmer for another 10-15 minutes. Add salt, pepper, and more cream to taste.

There are plenty of ingredients that go into a Creamy Tomato soup but the main ingredients are onion, whole tomatoes and heavy whipping cream. Considering these foods alone we know that the soup has carbohydrates, fats, proteins and vitamins. Using this I know that my soup has elements like Carbon (C), Hydrogen (H), Oxygen (O), and nitrogen (N), are the more frequent atoms in my soup. Other ingredients may include;Magnesium (Mg)Phosphorus (P)Potassium (K)Sodium (Na)Zinc (Zn)Selenium (Se)Fluoride (F-)Calcium (Ca)

Ingredients:1/2 stick unsalted butter10 sprigs thyme, tied together1 medium onion2 cloves of garlic1/4 cup tomato pasteTwo 28oz cans whole tomatoes1-2 teaspoons suger, divided1/4 cup heavy cream Salt and Pepper to taste

Ingredients

I analyzed the biological macromolecule content of the ingredients using data obtained by the USDA Agricultural Research Service National Nutrient Database. All of the measurements I used were equal to the portions the Creamy Tomato Soup recipe so that you can see the percentages and total grams of each ingredient in the dish. For Example, you can see that there is 46.335g total of butter (1/2 stick) in the whole dish, and in that butter 45.82g is composed solely of lipids meaning that the butter is about 98.88% lipids. Leaving rough 1.03% or 0.48g for protein and 0.075% or 0.035g carbohydrates.

My Soup doesn't have any meat so it is composed of solely plant cells, which is a general eukaryotic cell type. The other ingredients of the recipe, in general don't have whole cells. The tomato makes up the majority of my soup it’s the fruit of the tomato plant. The soup also has amounts of garlic and onion. These plant cells are composed of sclerenchyma, collenchyma, and parenchyma cells. One type of cell I don’t want in my soup is animal white blood cells. It’s known that americas dairy industry is rather large and sometimes inhumane. When cows get mastitis from being over milked it causes pus to enter the milk and is still sometimes found in the pasteurized product.

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