Cream of Tomato Soup

Yield: ó qt (ó L) Portions: 24 Portion size: Sfloz (250 mL)

U.S.

Metric

Ingredients

I

Procedure

4 oz

1z5 g

Salt pork, diced

1.

In a heavy saucepot, cook the salt pork over medium heat to

4 oz

1z5 g

Onion, medium dice

render the fat.

z oz

60 g

Carrots, medium dice

z.

Add the onion, carrots, and celery. Sweat until they are slightly

z oz

60 g

Celery, medium dice

softened.

z oz

60 g

Flour

3.

Add the flour and stir to make a roux. Cook the roux a

3 qt

3 L

White stock

few minutes.

z lb

1 kg

Canned tomatoes

4.

Slowly beat in the stock. Bring to a boil, stirring while the liquid

z lb

1 kg

Tomato purée

thickens slightly.

Sachet:

5.

Add the tomatoes, tomato purée, and sachet. Simmer about

1

1

Bay leaf

1 hour.

pinch

pinch

Dried thyme

6.

Strain through a china cap. Press down on the solids with a ladle

1

1

Whole clove

to force out all the juices and some of the pulp. (Alternative

z

z

Peppercorns, crushed

method: Pass through a food mill, then strain.)

7.

If the soup is being made ahead, chill the tomato base and

proceed to the next step just before service.

1 qt to taste to taste z L

to taste to taste

Cream sauce, hot Salt

White pepper

Per serving:

Calories, 210; Protein, 5 g; Fat, 15 g (64% cal.); Cholesterol, 45 mg; Carbohydrates, 14 g; Fiber, 1 g; Sodium, 230 mg.

8. Return the tomato base to the saucepot and bring back to a simmer.

9. Stir in the hot cream sauce.

10. If the soup is too thick, thin with a little stock.

11. Season to taste with salt and pepper.

Was this article helpful?

0 0
Vinegar For Your Health

Vinegar For Your Health

A resource for the many ways you can use Vinegar to improve your health! In today's society of miracle medicine, we often overlook things that have been around hundreds of years! Things like Vinegar!

Get My Free Ebook


Post a comment