Winter Soul Comfort :Short-cut Cream of Tomato Soup

Cream of tomato, is one such dish that appeals to people of all ages. Old, young, all love it and its very difficult to find a substitute of it. A tomato soup is what is very difficult to displace. On a cozy winter evening, a big mug of soup with some crunchy grissini or some cheese straws, the combination is nothing but eternal.

Tomato as an ingredient is very soul comforting and the redness is very pleasng to the eye. Thus most tomato based soups taste nice. It requires a herculean effort to run a tomato soup. Be  it a basic Creme de Tomate or a rustic Minestrone or a homely Tomato Dhania Shorba, all of us love tomato in out soups.

Well, there are many ways of making a cream of tomato soup but I being my lazy self always like to simplify it. Sharing a simple but super scrumptious recipe below.

Cream of Tomato Soup

Tomato juice 2 cups

Tomato puree ½ cup

Tomato ketchup ½ cup

Butter 1 heaped tbsp

Maida 1 tbsp

Cream ½ cup

Salt

Pepper

Chili powder ½ tsp

Onion 1 nos chopped

Celery chopped 2 tsp

Carrot grated ¼ nos

• Melt butter in a pan and sauté onion celery and carrot red chili powder
• Add the maida to make roux
• Add tomato juice and cook till thick and puree and ketchup and boil
• Finish with cream and seasoning and strain the soup
• Garnish with a cream swirl

 This recipe is not authentic but super easy to make and really appeals to the palette ...

Bon Appetit ...

Pommes Marquise .... A Classic

First of all let me apologize for such a long gap in my post. Let me make it up with a timeless dish, a classic, The Pommes Marquise ... A classic dish that is not just delicious but is like a melody is taste on the palette.

Here goes ...

Boiled potato 6 nos

Salt

White Pepper Powder 

Powdered sugar

Egg yolk 2 nos 

Cheese spread 2 tbsp

Tomato Concasse / home made tomato sauce 6 tbs

• Mash the boiled potato and pass through a sieve 
• Blend in cheese spread and seasoning 
• Pipe through a piping bag and make cups with mash 
• fill with tomato sauce and gratin-ate for 10 minutes at 200 degrees and bake till golden 
• P.s. Make sure the potato you use are old potatoes (aged)

For Tomato Sauce

Tomato 4 nos

Tomato ketchup  ½ cup

Tomato Puree ½ cup

Salt

Pepper

Chili flakes

Onion 2 nos chopped

Garlic 2 cloves grated

Celery 2 tbsp chopped

Sugar 2 tsp

Chili flakes

Olive oil 3 tbsp

• Deseed the peeled tomatoes and chop them
• Sauté onion. Celery. Garlic  in olive oil
• Add the chopped tomato, and the puree and the ketchup
• And dry spices and herbs and cook till oil leaves sides

This is a simple recipe but when done right it can taste marvelous. Bon Appetit ...