Cream of Tomato Soup

Cream of Tomato Soup

In this recipe an ever-popular soup has been given the warm aroma of cinnamon & cloves.

Serves 4

500 g/1 lb ripe red tomatoes - chopped roughly
1/2 cup chopped onion
3/4 cup chopped carrot
1/2cup chopped potato
1 tsp butter
1 stick cinnamon (dalchini)
4-5 peppercorns (saboot kali mirch)
3-4 cloves (laung)
1 tsp sugar, 4 tbsp cream
salt and pepper to taste

a few bread croutons, optional

Melt 1 tsp butter in a deep pan. Add cinnamon, peppercorns & cloves. Stir for 30 seconds.
Add chopped onion, carrot and potato. Stir till potato starts to change colour.
Add the chopped tomatoes and cook for 2-3 minutes.
Add 4 cups of water. Add salt, sugar and pepper. Bring to a boil. Cover and cook on low heat for 15 minutes. Remove from heat and cool completely.
Blend the cooled mixture in a mixer to a smooth puree. Strain through a sieve to get a smooth soup.
Reheat soup in a saucepan. Check salt, sugar and pepper. Add more if required.
Add cream to the soup. Serve hot with croutons on the side.

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