Cream Of Tomato Soup Recipe
Ingredients
| Tomatoes | 2 Cup (16 tbs), chopped | |
| 1/2 cup chopped celery with some leaves | ||
| 1/4 cup each chopped carrot and onion | ||
| Sugar | 1 Teaspoon | |
| Basil leaves | 4 Large | |
| Parsley sprigs | 1 | |
| Marjoram sprig | 1 | |
| Bay Leaf | 1 | |
| Butter | 3 Tablespoon | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Unbleached flour | 2 Tablespoon | |
| Half and Half | 2 Cup (16 tbs) | |
| 1 tablespoon chicken stock base | ||
| 1/4 teaspoon each paprika and white pepper | ||
| Sour cream | 1/4 Cup (16 tbs) | |
| Salt and minced fresh basil to taste Diced ripe tomato, or 1/4 cup mayonnaise seasoned to taste with curry powder | ||
| Minced parsley | 2 Tablespoon | |
Directions
Cook chopped tomatoes, celery, carrot, onion, sugar, and herbs in 1 tablespoon of the butter, covered, until vegetables are soft.
Discard herbs and force vegetables through food mill with stock.
Melt remaining butter until bubbly, add flour and cook, stirring, 3 minutes.
Gradually add cream; cook and stir until smooth and slightly thickened.
Add vegetable puree, stock base, paprika and pepper; simmer, stirring occasionally, 20 minutes.
Blend in sour cream and heat just to melt; do not boil.
Cool, chill and adjust seasonings with salt and basil.
Garnish with diced tomato and minced parsley.
Discard herbs and force vegetables through food mill with stock.
Melt remaining butter until bubbly, add flour and cook, stirring, 3 minutes.
Gradually add cream; cook and stir until smooth and slightly thickened.
Add vegetable puree, stock base, paprika and pepper; simmer, stirring occasionally, 20 minutes.
Blend in sour cream and heat just to melt; do not boil.
Cool, chill and adjust seasonings with salt and basil.
Garnish with diced tomato and minced parsley.
Chef
