From 6b5a45502e17a4a089bb5b9dce5c73f830114b82 Mon Sep 17 00:00:00 2001
From: Andrew Miner <andrewminer@mac.com>
Date: Sun, 1 Mar 2020 15:06:35 -0700
Subject: [PATCH] Update tomato soup recipe

---
 docs/soups/tomato-soup/index.html | 4 ++--
 src/soups/tomato-soup/data.yml    | 7 ++++---
 2 files changed, 6 insertions(+), 5 deletions(-)

diff --git a/docs/soups/tomato-soup/index.html b/docs/soups/tomato-soup/index.html
index 031b7d4..d264a1e 100644
--- a/docs/soups/tomato-soup/index.html
+++ b/docs/soups/tomato-soup/index.html
@@ -18,7 +18,7 @@ prep <span itemprop="prepTime">30 minutes</span>                </div>
                 <div class="icons">
                         <div class="icon gluten-free"></div>
                         <div class="icon low-carb"></div>
-                        <div class="icon serving"></div>× <span itemprop="recipeYield">1</span>
+                        <div class="icon serving"></div>× <span itemprop="recipeYield">8</span>
                 </div>
 
                 <div class="description" itemprop="description">This tomato soup is thick, slighly creamy, and very hearty.  Unlike store-bought tomato soup, it's also not overburdened with sugar to make it taste good. Instead, I use canned San Marzano tomatoes (often kept in a separate section in the supermarket) as they add a whole different dimension to any tomato dish than even fresh tomatoes grown in the US.
@@ -120,7 +120,7 @@ prep <span itemprop="prepTime">30 minutes</span>                </div>
                                         <div class="item">black pepper</div>
                         </ul>
                     </div>
-                    <div class="detail" itemprop="recipeInstructions">Discard the bay leaf. Purée the soup in batches in a large blender.  Return the puréed soup to the pot and bring back to a low simmer.  Add the heavy cream and pepper.
+                    <div class="detail" itemprop="recipeInstructions">Discard the bay leaf. Purée the soup in batches in a large blender if you want a smooth soup, or just skip this step if you'd like to keep some texture.  Return the puréed soup to the pot and bring back to a low simmer.  Add the heavy cream and pepper.
 </div>
                 </div>
         </section>
diff --git a/src/soups/tomato-soup/data.yml b/src/soups/tomato-soup/data.yml
index 64f5fee..6e940c8 100644
--- a/src/soups/tomato-soup/data.yml
+++ b/src/soups/tomato-soup/data.yml
@@ -2,7 +2,7 @@ title: Tomato Soup
 timings:
   prep: 30 minutes
 icons: [gluten-free, low-carb]
-servings: 1
+servings: 8
 description: >
   This tomato soup is thick, slighly creamy, and very hearty.  Unlike store-bought tomato soup, it's also not
   overburdened with sugar to make it taste good. Instead, I use canned San Marzano tomatoes (often kept in a separate
@@ -38,5 +38,6 @@ steps:
       - { amount: 0.5, unit: cup, item: "heavy cream" }
       - { amount: 1, unit: tsp, item: "black pepper" }
     directions: >
-      Discard the bay leaf. Purée the soup in batches in a large blender.  Return the puréed soup to the pot and bring
-      back to a low simmer.  Add the heavy cream and pepper.
+      Discard the bay leaf. Purée the soup in batches in a large blender if you want a smooth soup, or just skip this
+      step if you'd like to keep some texture.  Return the puréed soup to the pot and bring back to a low simmer.  Add
+      the heavy cream and pepper.