Dinner is Ready

Hubby and I were invited to a dinner party last Saturday evening, wonderful friends, beautiful table, delicious food and wine on a blustery Fall evening, perfect. Scott was given a dinner party for a Christmas gift by Shawn and Jannette. They fussed, a lot. Sometimes it's fun to have a last minute dinner with friends and sometimes it is special to fuss. Especially when you're invited and someone has fussed a lot. Michael and Barb also joined us.
I asked Jannette for her soup course recipe and she emailed me last night. I made it for tonight's dinner. It is delicious, pretty in the bowl and perfect for a Fall evening. I've copied and pasted her recipe so that it appears here in its exact state with a small insert. Because you know how I can change things up, and really this recipe needed no changes.
So, if you canned tomatoes this Summer, enjoy.
Curry Tomato Soup5 Tbsp vegetable oil
1 medium to large onion, chopped
1 Tbsp curry powder
1 28 oz can crushed tomatoes
1/2 tsp baking soda (do not omit the baking soda, as it counters the acidity of the tomatoes)
1 C milk (can be whole milk or lowfat), I'm a whole milk kind of girl :)
1/2 C heavy cream
salt and freshly ground pepper

Heat oil in large saute' pan or dutch oven. Saute' onion ever medium heat until tender - about 5 minutes. Add curry powder and cook until fragrant, less than 1 minute. Add tomatoes to pan, as well as the baking soda and bring to a simmer. Reduce heat to low and continue to simmer, partially covered, about 5 minutes.

Stir in milk and cream (I temper my milk and cream mixture with the tomato mixture, it seems to work a little better).
R.E.S.P.E.C.T. the Blender
Jannette had a small incident during her party prep and makes reference to the very incident in the recipe. I wish you could see her and Shawn's reenactment of said incident. Oh, did I mention we had some good laughs on Saturday evening?-tami

Pour soup into a blender and puree' until creamy and smooth (don't forget to place the lid on the blender container :) it helps with kitchen clean-up ). Return to pan and reheat to a simmer, seasoning with salt and pepper to taste. Serve. You can add a swirl of sour cream to each bowl.

The soup was one of many courses on Saturday evening, tonight it stand alone with beer bread on the side.