Sylvia Fox from Randallstown was looking for the recipe for the Tomato Florentine soup that she said is frequently available at the salad bar at the North Charles Street location of Eddie's of Roland Park. Since she lives some distance from the store, she was hoping to get the recipe so that she could make this tasty soup at home. I contacted Eddie's, and it graciously shared the recipe.
Owner Nancy Cohen believes that the recipe came from one of her chefs who had once worked at the venerable Haussner's restaurant and that it may have been served there. This thick and tasty tomato soup takes no time to make and is particularly appetizing on a cold or rainy day. Add a grilled cheese sandwich or a salad, and you will have an ideal comfort lunch or light supper.
Marjorie Cicala from Middle River is looking for a recipe for sesame chicken that her mother obtained at the Maryland State Fair in the 1960s. She thinks the recipe came from a poultry company that had a booth at the fair. She believes the chicken was baked, and she knows it had sesame seeds on it.
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Tomato Florentine soup
Makes 4 to 6 servings
1 yellow onion, medium dice
2 tablespoons olive oil
1 8- to 10-ounce bag chopped frozen spinach
1 48-ounce can California crushed tomatoes in juice
1 6-ounce can tomato paste
6 ounces Heinz ketchup
1 pint low-sodium chicken broth
Pinch of dried basil
Pinch of sugar
Salt & black pepper to taste
In a medium stockpot, saute the diced onion in olive oil until translucent. Add crushed tomatoes, tomato paste, ketchup and low sodium chicken broth. Simmer for 30-45 minutes. Finish the soup by adding the frozen chopped spinach, sugar, basil and spices. Cook until heated through.Copyright © 2015, The Baltimore Sun