Wednesday, January 13, 2010

Cream of Tomato Soup

Ingredients

4 plump and big tomatoes
1 small onion
2 cloves garlic
1/2 inch piece of ginger
1 celery stick
1 small carrot
1 teaspoon sugar
1/2 teaspoon kashmiri chilli powder 9you can add more if you want it spicy)
salt to taste
2 tablespoons all purpose flour
2 tablespoons butter
1/2 cup milk
croƻtons for garnish
heavy cream (optional)

Method

Cube the tomatoes, onions, celery and carrots. Roughly chop the garlic and ginger. Put all these ingredients in a pressure cooker along with 3 cups of water and let it cook for about 2 whistles. When the pressure is released - Using a hand blender blend the mixture well. Strain the mixture and let it stand.
In a saucepan/soup pot add the butter. When the butter melts, add the flour and mix well. Do not let the flour burn - just let it cook for about 5 minutes. Then add milk and keep stirring continuously. When the roux comes to a boil add the strained tomato mixture and stir continuously while doing so - else clumps will form. Bring the soup to a boil. Add salt to taste and sugar and chilli powder. Once it boils - cover the mixture and let it simmer on medium low heat for about 15 minutes. Add some heavy cream if desired. Serve hot in soup bowls and garnish with croƻtons.

No comments:

Related Posts Plugin for WordPress, Blogger...