Summer Tomato Soup Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onions | 2 Cup (16 tbs), finely chopped | |
| Carrots | 1 Cup (16 tbs), finely chopped | |
| Celery | 1 Cup (16 tbs), finely chopped | |
| Garlic | 6 Clove (5gm) | |
| Tomatoes - 4 pounds, seeded and coarsely chopped | ||
| Chicken stock | 1 Cup (16 tbs) | |
| Chervil | 1 Bunch (100gm), chopped | |
| Basil | 2 Tablespoon, finely chopped | |
| Heavy cream | 1 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper white | 1 To taste | |
| Creme fraiche - as required (garnish) | ||
| Chives - as required , chopped (for garnish) | ||
Directions
MAKING
1) In a large saucepan, saute the onions, carrots, celery and garlic over a medium heat for 5 minutes, stirring occasionally.
2) Stir in the tomatoes and saute for 15 minutes.
3) Stir in the chicken stock, chervil and basil; simmer for 10 minutes.
4) In a blender or food processor, process the ingredients until smooth.
5) Return the soup into the saucepan, stir in the cream and simmer for 5 minutes.
6) Strain the soup through a wire mesh sieve into a pot.
7) Season with the salt and white pepper to taste.
SERVING
8) Ladle the Summer Tomato Soup into heated soup bowls and serve topped with a dollop of creme fraiche and chopped chives.
1) In a large saucepan, saute the onions, carrots, celery and garlic over a medium heat for 5 minutes, stirring occasionally.
2) Stir in the tomatoes and saute for 15 minutes.
3) Stir in the chicken stock, chervil and basil; simmer for 10 minutes.
4) In a blender or food processor, process the ingredients until smooth.
5) Return the soup into the saucepan, stir in the cream and simmer for 5 minutes.
6) Strain the soup through a wire mesh sieve into a pot.
7) Season with the salt and white pepper to taste.
SERVING
8) Ladle the Summer Tomato Soup into heated soup bowls and serve topped with a dollop of creme fraiche and chopped chives.
Chef
