Cream of Tomato

Name: Cream of Tomato
Cuisine: Indian
Ingredients: 20 ml Refined oil; 1/2 Onion, sliced; 20 g Carrot, sliced; 20 g Celery sliced; 10 g Refined flour; 300 ml Vegetable stock; 200 g Fresh tomato, chopped; 1-2 no Basil leaves; 20-30 ml Tomato puree (optional, just for colour); 20 g Butter; Bouquet garni; 1 Bay leaf; 1 g Thyme; 1 g Black peppercorns; 3-4 Parsley stems; 2 Cloves; 1 Muslin cloth; For garnish; 1 tsp Cooking cream; 1 White bread slice, cut into croutons

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Ingredients

20 mlRefined oil
1/2Onion, sliced
20 gCarrot, sliced
20 gCelery sliced
10 gRefined flour
300 mlVegetable stock
200 gFresh tomato, chopped
1-2no Basil leaves
20-30 mlTomato puree (optional, just for colour)
20 gButter
Bouquet garni
1 Bay leaf
1 gThyme
1 gBlack peppercorns
3-4Parsley stems
2Cloves
1 Muslin cloth
For garnish
1 tspCooking cream
1 White bread slice, cut into croutons

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Steps

1

Melt butter in a saucepan till it creates a white froth.
2

Add refined flour & mix well & cook till white but cooked; remove it & keep aside.
3

Heat oil in a saucepan, add sliced carrots, celery & onion; saute till transparent.
4

Add chopped tomatoes, add salt, cover the pan & cook for 10 - 15 minutes till soft.
5

Add the stock, bouquet garni, seasoning & roux; whisk well to mix the roux into liquid.
6

Check the seasoning, if thick enough & taste well, starin the soup into a clean pot.
7

Add basil leaves, cover the pan & keep aside to spread the basil flavour throughout.
8

For Croutons :
Remove the crust from bread slice, cut each slice into 1 inch dices.
9

Toast under salamander or deep fry till golden brown.
10

For service :
Pour 150 ml into soup bowl, add cooking cream & bread croutons.