Cream of Tomato Soup:

• 20 ml. olive oil
• 60 gr. Mirepoix – standard ratio (Carrots, Celery, Onion) 
• 15 gr. flour
• 600 ml. chicken stock
• 200 gr. Canned tomatoes
• 70 gr. tomato paste
• sachet
• 10% cream – to thin
• Salt/Black pepper

Garnish:

Herb Oil  ( Olive Oil, Italian parsley and Basil)

Toasted baguette croutons

Goat cheese

Small medium pot add olive oil and vegetables  Sweat for 3-4 mins without color. Add salt. Medium/low heat. Turn heat off add flour. Stir and scrap bottom. Turn heat back on, low. Pour quarter of the stock into pot. (If really dry add oil , or if to wet add flour). Heat up the rest of the stock in another pot. Once warm add to pot with vegetables. High heat for two minutes to help thicken. Crush up with your hands the can tomatoes, add to pot. Once boiling add tomato paste. Lastly add sachet. 15 mins to cook. Season salt and pepper. 

Slice thin  bread pieces with bread knife, put them on tray in oven. Lightly golden brown. 7-8 mins. Half way flip them. 

After 15 mins , take sachet out of pot. Put soup into purer or blender. Then strain into a pot. Two tbsp of creme, stir. Bring back up to a boil then done. 

Garnish with croutons, and goat cheese on top of soup. 

Sachet- Cheese cloth with peppercorn, parsley, thyme, and basil leaves in the middle. Then tied with string. 

Ingredients

• 2 Carrots peeled and chopped  
• 2 Celery Sticks chopped
• 2 Tbsp. Olive Oil
• 3 cloves garlic, minced 
• 1/4 zucchini, chopped
• 1 tomato concasse (blanched)
• 4 cups of chicken stock
• 2 cups of water
• 1cup of ready cooked macaroni
• 1/2 tsp. dried oregano
• 1 teaspoon dried basil
• salt and pepper, to taste 
• Minced parsley for garnish 

1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, and diced tomatoes. Stir in stock and water. Add  macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.

2. Season soup with salt and pepper and serve warm. Garnish with parsley.

Basic Fried Rice

• 20 ml. vegetable oil
• 1 Tbsp. Carrot, 1/8" dice
• 1 Tbsp. Celery, 1/8" dice
• 30 gr. Ham, trimmed, julienne
• 1 green onion, chopped
• 2 cups cooked rice
• 1 egg
• 10 ml soy sauce
• Salt/pepper to taste

Step by step

1. Peel carrot, cut off top and bottom. 
2. Cut carrot into stripes. Then dice, do same to the celery. 
3. Chop up the green onion. 
4. Dice up ham.
5. Whisk up the egg in a bowl then put aside. 
6. Have frying pan ready with  oil. 
7. Add vegetables, turn heat down when starts to brown. 
8. Add the ham and green onions. 
9. Stir. Spread out to cook evenly, add two cups of rice. 
10. Add salt and pepper. 
11. Make an opening in the center and egg into middle. 
12. Start scrambling it in the middle of pan. 
13. Lastly add soy sauce. 
14. Then turn off heat and ready to serve.

watch this blog for great recipes and yummy food inspiration