Tomato Soup With Fresh Basil Recipe
Ingredients
| Tomatoes | 4 | |
| Onion | 1 | |
| 2 stalks of celery | ||
| Carrot | 1 | |
| 1 leek, white part only | ||
| Garlic | 1 Clove (5gm) | |
| Butter | 60 Gram | |
| Bay Leaf | 1 | |
| Peppercorns | 6 | |
| Tomato Paste | 1 Tablespoon | |
| Beef Stock | 1 1/2 Liter | |
| Salt | To Taste | |
| Basil | 1 Bunch (100gm) | |
Directions
In the work bowl finely chop the onion, celery, carrot, leek and garlic.
In a large saucepan melt the butter and lightly saute' the finely cut vegetables.
Immerse the tomatoes in boiling water, peel them and chop them in the work bowl.
Add chopped tomatoes to the saucepan together with the bay leaf, peppercorns, tomato paste and beef stock.
Season with salt and freshly ground black pepper.
Cook for 30 minutes.
After 20 minutes of cooking, add the basil leaves and stalks which have been finely chopped in the work bowl (save some leaves for garnish) Cook for the remaining 10 minutes.
Place in the work bowl, 2 cups at a time, and process until fine in texture.
Strain through a fine sieve.
Refrigerate until serving.
Garnish with a basil leaf.
In a large saucepan melt the butter and lightly saute' the finely cut vegetables.
Immerse the tomatoes in boiling water, peel them and chop them in the work bowl.
Add chopped tomatoes to the saucepan together with the bay leaf, peppercorns, tomato paste and beef stock.
Season with salt and freshly ground black pepper.
Cook for 30 minutes.
After 20 minutes of cooking, add the basil leaves and stalks which have been finely chopped in the work bowl (save some leaves for garnish) Cook for the remaining 10 minutes.
Place in the work bowl, 2 cups at a time, and process until fine in texture.
Strain through a fine sieve.
Refrigerate until serving.
Garnish with a basil leaf.
Chef
