Sunday, June 3, 2007

Tomato Soup

This recipe is a real classic. It's rich and warm, and goes perfectly with a nice grilled cheese sandwich. Plus, it's way more nutritious than the Campbell's variety!

Tomato Soup
Makes 3 servings

1 carrot, peeled and chopped
1 onion, sliced
1 can of diced tomatoes
1 ounce of butter
1 tbsp of flour
1 bay leaf
1 pinch of nutmeg or mace
500ml of water
salt and pepper to taste

Melt the butter in the pan. Add the carrot and onion and sweat them until they are soft, about 5 minutes. Next, add the flour, stirring constantly for 2 minutes. It is important to make sure that the flour has cooked, otherwise there will be a terrible raw flour taste in the soup.

Add the remaining ingredients to the pot. Stir thoroughly and make sure there is no flour stuck to the bottom. Simmer for 30 minutes, stirring occasionally.

Finally, it is necessary to puree the soup in a food processor. This can be done when the soup is hot or cold, but if it's done when the soup is hot, precautions must be taken so as not to burn oneself.

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