Friday 9 November 2012



Tomatoes (red & ripe) 400gms
Carrots 25gms
Fresh cream 20ml
Onions (sliced) 30gms
Garlic (chopped) 15gms
Butter 20gms
Flour 15gms
Celery 10gms
Bay leaf 2nos
Vegetable stock 800ml
Salt & pepper to taste
Sugar 5gm

Cream and croutons


Fine chop tomatoes. Melt butter over medium fire. Sauté garlic until light brown. Add in onions, celery and carrots. Stir for a minute. Add in flour, stir for a few seconds. Add in tomatoes and salt. Cover and cook for 5 minutes. When tomatoes release moisture, add stock and bay leaf.  Bring to boil, reduce the flame and simmer for about 30 minutes. Strain the soup, remove bay leaf and cinnamon stick and puree the pulp. Add back to liquid. Bring to boil, strain the liquid through a strainer. Re boil, adjust salt. Add pepper powder and sugar. Just before service, stir in cream. Dish out in a soup bowl and garnish with cream and bread croutons. 

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