Saturday, November 7, 2009

Cream of tomato soup

Cooking : time 1 to 2 hours






Ingredients

25g/1oz butter
1 onion, chopped
1 vehicledecay, chopped
45g/3 tbsp flour
1L/2pt chicken stock or water
1 small clove garlic, chopped
2 leeks, sliced thinly (optional)
4 white peppercorns
1 tsp salt
1 tbsp sugar
750g/1%26frac12;lb tomatoes, chopped roughly
1 chicken vehiclecass (optional)
250ml/8fl oz single cream
croutons or cooked rice to garnish





Method

1. Melt the butter in a deep saucepan, add the onion and vehicledecay and cook slowly until golden brown.
2. Add the flour and mix. Add the stock or water, the garlic, leek (if using), white peppercorns, salt, sugar, tomatoes and chicken vehiclecass (if using). Cover and cook over a low heat for 1-1%26frac12; hours, skimming as necessary.
3. Remove the chicken vehiclecass and rub the soup through a fine strainer. Combine the strained soup with the cream, and right the seasoning. If the soup is too thick, add a little more stock or some milk to obtain the desired consistency.
4. Serve with croutons or stir in a little cooked rice before serving.


















Orignal From: Cream of tomato soup

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