{"id":713,"date":"2011-01-28T19:51:34","date_gmt":"2011-01-29T00:51:34","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=713"},"modified":"2012-05-14T21:03:56","modified_gmt":"2012-05-15T02:03:56","slug":"my-moms-tomato-soup-sup-merah","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=713","title":{"rendered":"My mom’s tomato soup ( sup merah )"},"content":{"rendered":"

When i was younger , sup merah , or as i called it now , tomato soup , was one of my favorite . I didn’t get to eat them too often , mom used to make them for special occasion only , such as birthdays , christmas or new year , those kind of things . I wonder why she didn’t make this more often , but now come to think of it , probably because back then , it was too much work to make this kind of soup , although now , and esp. over here in States , everything is made easy for us . Back then probably my mom had to grate the tomatoes in order to get enough juice for a big pot of soup , then boil the whole chicken probably to get the meat , and not to mention extra trip to a good deli to get smoked ham and smoked tongue , and chopping all the vegetables .. Well that would take time ..<\/p>\n

But to relive my mom’s special soup .. for me it didn’t take too much time at all . I did not need to grate a whole kilogram of tomatoes to get their juice , instead i used ready to use canned tomato juice , chopping carrot and celery wasn’t much of a big job either , as for the chicken , i don’t need to use a whole chicken , i used leftovers ham that we had over new year ,i put them in the freezer and i have been\u00a0 using it for minestrone , fried rice and finally the last batch , would be going to the soup .<\/p>\n

This soup is really nice , rich and sweet , served with homemade french baquette or throw in some croutons would make soup pretty filling . Here is the picture and the recipe .<\/p>\n

\"\"<\/a><\/p>\n

Ingredients :<\/p>\n

1 big can of tomato juice , store brand would work just fine<\/p>\n

1 lb of boneless chicken breast or thigh<\/p>\n

4 hot dogs<\/p>\n

8 garlic cloves<\/p>\n

4 shallots<\/p>\n

3 medium carrots , chopped<\/p>\n

2 stalks of celery , chopped<\/p>\n

1\/2 bag of frozen green beans or fresh if they’re in season<\/p>\n

1tsp. nutmeg or more , adjust to your preference<\/p>\n

chicken cubes<\/p>\n

lots of sugar<\/p>\n

water<\/p>\n

cornstarch to thicken up the soup at the end .<\/p>\n

1. Boil chicken until it’s done , throw in the hot dog , and let it cook while you prepare the vegetables .<\/p>\n

2. In a different pot , heat oil , add shallots , garlic and nutmeg , cook 1-2 minutes , add the rest of the vegetables , cook 5-7 minutes , add about 3\/4 of the tomato juice from the can , and add about 2 full ladles of chicken broth , throw in the chicken cube , ham , hot dog ,diced meat , into the pot . Add sugar , salt and pepper . Let it cook for a while , adjust the taste .<\/p>\n

3. Add the cornstarch mixture to thicken the soup<\/p>\n

You can serve this just as it is , or with bread , or with kue sus kering ( tiny choux pastry ) like this :<\/p>\n

\"\"<\/a><\/p>\n

The recipe is just like you make choux pastry , except make small balls , very small ones , and bake at 425 F for about 15-17 minutes . They should be dry and crunchy for the soup.<\/p>\n","protected":false},"excerpt":{"rendered":"

When i was younger , sup merah , or as i called it now , tomato soup , was one of my favorite . I didn’t get to eat them too often , mom used to make them for special occasion only , such as birthdays , christmas or new year , those kind of things . I wonder why she didn’t make this more often , but now come to think of it , probably because back then , it was too much work to make this kind of soup , although now , and esp. over here in States , everything is made easy for us . Back then probably my mom had to grate the tomatoes in order to get enough juice for a big pot of soup , then boil the whole chicken probably to get the meat , and not to mention extra trip to a good deli to get smoked ham and smoked tongue , and chopping all the vegetables .. Well that would take time .. But to relive my mom’s special soup .. for me it didn’t take too much time at all . I did not need to grate a whole kilogram of tomatoes to get their juice , instead i used ready to use canned tomato juice , chopping carrot and celery wasn’t much of a big job either , as for the chicken , i don’t need to use a whole chicken , i used leftovers ham that we had over new year ,i put them in the freezer and i have been\u00a0 using it for minestrone , fried rice and finally the last batch , would be going to the soup . This soup is really nice , rich and sweet , served with homemade french baquette or throw in some croutons would make soup pretty filling . Here is the picture and the recipe . Ingredients : 1 big can of tomato juice , store brand would work just fine 1 lb of boneless chicken breast or thigh 4 hot dogs 8 garlic cloves 4 shallots 3 medium carrots , chopped 2 stalks of celery , chopped 1\/2 bag of frozen green beans or fresh if they’re in season 1tsp. nutmeg or more , adjust to your preference chicken cubes lots of sugar water cornstarch to thicken up the soup at the end . 1. Boil chicken until it’s done , throw in the hot dog , and let it cook while you prepare the vegetables . 2. In a different pot , heat oil , add shallots , garlic and nutmeg , cook 1-2 minutes , add the rest of the vegetables , cook 5-7 minutes , add about 3\/4 of the tomato juice from the can , and add about 2 full ladles of chicken broth , throw in the chicken cube , ham , hot dog ,diced meat , into the pot . Add sugar , salt and pepper . Let it cook for a while , adjust the taste . 3. Add the cornstarch mixture to thicken the soup You can serve this just as it is , or with bread , or with kue sus kering ( tiny choux pastry ) like this : The recipe is just like you make choux pastry , except make small balls , very small ones , and bake at 425 F for about 15-17 minutes . They should be dry and crunchy for the soup.<\/p>\n","protected":false},"author":16,"featured_media":1722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes","avhec_catgroup-all"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=713"}],"version-history":[{"count":4,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/713\/revisions"}],"predecessor-version":[{"id":716,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/713\/revisions\/716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1722"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}