|
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.
Posts
