| Recipe Name: Cream of Tomato Soup |
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| Category: Soups & Beverages |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Tomato |
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400 g |
| Onion |
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40 g |
| Vegetable stock or water |
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1 Cup |
| Butter |
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4 tsp |
| Pepper corns |
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1-2 |
| Corn flour |
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1 tsp |
| Milk |
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1/4 C |
| Salt |
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1/2 tsp |
| Pepper |
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1/8 tsp |
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| For Garnish |
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| Cream |
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2 tbsp |
| Bread |
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1 slice |
| Fat |
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for frying |
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Method: |
- Melt 2 tsp butter in a sauce pan and sauté chopped onion, sliced tomatoes and whole spices.
- Add stock or water, bring to a boil, reduce the heat and simmer for 15-20 minutes. Mix in a blender.
- Pass through a sieve and season (volume of extract should be approximately 250 ml).
- To prepare white sauce, heat 2 tsp of butter in a pan, stir in the flour and cook for a few minutes. Remove from fire and gradually add milk with constant stirring to avoid lump formation. Return the mixture to heat and cook with constant stirring until smooth and thickened. Season.
- Reheat tomato soup and whisk it into white sauce at the time of serving.
- Serve hot garnished with cream and bread croutons.
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Tags:
Cream of Tomato Soup, sauce , tsp
, heat , pan , butter , tsp , cook , add , minutes , season , white , constant , stirring , stock , flour , stir , bread , croutons , few , fire |
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