Friday, December 24, 2010

Cream of Tomato Soup

cream of tomato soup


25g/1 oz butter
3 shallots, finely chopped
1 clove garlic, smashed and peeled
700g/1 1/2 lb ripe tomatoes, skinned and chopped
Bouquet garni (4 stalks parsley, 1 branch of thyme & 1/2 bayleaf)
1.1 litres/2 pints chicken stock
100g/4 oz double cream
salt & pepper


1. Heat the butter and soften the shallots and garlic
2. Add the tomatoes, bouquet garni, generous pinch of salt & pepper
3. Leave to simmer gently, stirring occasionall, until the tomatoes have turned to mush and most of the liquid evaporated
4. Add the stock, bring to the boil
5. Partially cover the pan and simmer gently for 20 mins
6. Fish out the bouquet garni and purée the soup
7. Pass through a fine sieve and return to the pan
8. Reheat and pour in the cream, simmer for 2 - 3 mins
9. Sprinkle over the chives and serve

Serves : 4
Preparation time : 10 mins
Cooking time : 30 - 45 mins

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