CREAM OF TOMATO SOUP Recipe
When it comes to enhancing your mood, this Cream of Tomato Soup recipe beats chocolate hands down.
Ingredients
| Ripe tomatoes - 2 pound or Tomato puree - 1 can | ||
| Hot milk - 1 pint | ||
| Leek or onion – 1, sliced | ||
| White stock - 1 pint | ||
| Butter or oil - 1 ounce | ||
| Top milk or cream - 1/2 pint | ||
| Garlic | 1/2 Clove (5gm) | |
| Semolina - 1 tablespoon or Potato - 1 | ||
| Parsley – few sprigs, chopped | ||
| Basil | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Scald tomatoes.
2. Add sugar and let it stand for 15 minutes.
MAKING
3. In a heavy pan, heat oil or melt butter.
4. Add onion or leek and garlic. Cook until glazed.
5. Add tomatoes, parsley, semolina and herb. Cook for three minutes.
6. Season as per taste.
7. Add white stock or vegetable water. Let it simmer gently on a very low flame for an hour.
8. Strain to form puree.
9. In a large saucepan, heat hot milk.
10. Add puree.
11. Remove from flame and add top milk or cream.
12. Reheat till it almost reaches boiling point.
SERVING
13. Serve Cream of Tomato Soup topped with parsley.
1. Scald tomatoes.
2. Add sugar and let it stand for 15 minutes.
MAKING
3. In a heavy pan, heat oil or melt butter.
4. Add onion or leek and garlic. Cook until glazed.
5. Add tomatoes, parsley, semolina and herb. Cook for three minutes.
6. Season as per taste.
7. Add white stock or vegetable water. Let it simmer gently on a very low flame for an hour.
8. Strain to form puree.
9. In a large saucepan, heat hot milk.
10. Add puree.
11. Remove from flame and add top milk or cream.
12. Reheat till it almost reaches boiling point.
SERVING
13. Serve Cream of Tomato Soup topped with parsley.
Chef
