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Update tomato soup recipe

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Andrew Miner
2020-03-01 15:06:35 -07:00
parent 8000caa798
commit 6b5a45502e
2 changed files with 6 additions and 5 deletions
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docs/soups/tomato-soup/index.html
+2 -2
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@@ -18,7 +18,7 @@ prep <span itemprop="prepTime">30 minutes</span> </div>
<div class="icons"> <div class="icons">
<div class="icon gluten-free"></div> <div class="icon gluten-free"></div>
<div class="icon low-carb"></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>
<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. <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> <div class="item">black pepper</div>
</ul> </ul>
</div> </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>
</div> </div>
</section> </section>
src/soups/tomato-soup/data.yml
+4 -3
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@@ -2,7 +2,7 @@ title: Tomato Soup
timings: timings:
prep: 30 minutes prep: 30 minutes
icons: [gluten-free, low-carb] icons: [gluten-free, low-carb]
servings: 1 servings: 8
description: > description: >
This tomato soup is thick, slighly creamy, and very hearty. Unlike store-bought tomato soup, it's also not 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 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: 0.5, unit: cup, item: "heavy cream" }
- { amount: 1, unit: tsp, item: "black pepper" } - { amount: 1, unit: tsp, item: "black pepper" }
directions: > directions: >
Discard the bay leaf. Purée the soup in batches in a large blender. Return the puréed soup to the pot and bring Discard the bay leaf. Purée the soup in batches in a large blender if you want a smooth soup, or just skip this
back to a low simmer. Add the heavy cream and pepper. 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.