Quote:
Originally Posted by snowy
Why not cream? I'd try it. I just said milk because that's what most people have on hand and that's what I usually used when I was younger and ate more tomato soup. I'd probably actually use half and half because I always have that in my fridge.  |
Was just thinking (I do that on occasion,) that the soup is sort of like coffee. I add cream / half & half to black coffee to lose the acidity. Plus it makes it more tasty. Figured it'd work with the soup too. Like I said though, never heard of adding milk to tomato soup. Suppose I could try milk in one small bowl of soup and half & half in another to check out the difference.
Girrrrrl, I'm all over this cooking thing now. Reading a lot of great cookbooks and watching a few shows. Made some great appetizer meatballs for New Year's Eve. I know you cook a good bit and I think Starkizzer does as well. Just letting you know I may hit you up with some questions in the future lol. I'm learning yay!