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Tomato Soup
This recipe was given to me by a chef in the Blue Lagoon restaurant on a Norwegian Cruise ship. We are this soup every day and begged him for the recipe. 10 portions 850 g tomatoes crushed 250 ml tomatoes peeled canned 75 g tomato paste 100 g chopped onions 25 g crushed garlic 75 g butter 75 g leek just the white leaves chopped 50 g celery chopped fine 50 g flour 250 ml heavy cream SQ salt, pepper, dash of white sugar Saute the onions, garlic, leek, celery and carrot in hot butter for about 3 to 5 minutes. Add sugar and carmelize. Add the tomato paste and stir for about one minute, dust with flour. Stir in the flour well. Add the fresh and canned tomatoes, cook for about 25 minutes – stir! Blend soup with a hand-held blender very well. Strain through a fine mesh sieve. Add heavy cream and bring back to a boil - adjust seasoning. Remove crust from leftover white bread, cut in equal cubes. Saute in a large frying pan butter, garlic and bread until golden brown. Serve soup with julienne of fresh basil and garlic croutons. Delicious! |
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