Wednesday, January 13, 2010

Cream of Tomato Soup


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
croûtons for garnish
heavy cream (optional)


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 croûtons.

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