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.

Continue reading here: Variations

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