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Tomato Veloute

17/10/2012

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Tomato Veloute

1 can of peeled tomatoes
2 tablespoon of tomato paste
3 beautiful tomatoes
1 teaspoon of sugar
2 shallots
2 big garlic cloves
1 bouquet garni + 1 bouquet of fresh parsley finely cut
200ml fresh cream 
salt and pepper
1 egg yolk


  1. Bring to boil 1 litre of water
  2. Meanwhile puree the tomatoes from the can with their juice ,
  3. Add tomato past
  4. Add smash garlic and shallots.
  5. Pour this puree in a dish 
  6. Add sugar, salt and pepper
  7. Mix it with the boiling water
  8. Rinse, Quarter and drain the 3 beautiful tomatoes
  9. Add the bouquet garni
  10. Bring to a boil
  11. Then adjust the heat  to low and let it cook for 20minutes – stirring from time to time.
  12. Mix the egg yolk and the fresh cream in a separate bowl
  13. When the soup is cooked, stop the heat and add the mixture egg & fresh cream
  14. to the soup and stir all the time.
  15. With a food processor, blender or immersion mixer, process the soup until smooth.
  16. To serve, ladle the soup into soup bowls and sprinkle with the remaining parsley.

This soup can be prepared in advance , even the day before  keep it in the fridge and  when it is time  reheat the pot with a slow heat while stirring often. 

The 3 fresh tomatoes is just an option 

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    I wish to share with you my  cuisine. For me cooking is cultivating an art as delicate 
    as it is succulent.
    It gives  l'amour de la vie, heals and softens the abrupt edges of life. 
    I love comments and feedback, and please, don't hesitate to share as well your best recipes with us, write them in Contact and it will be posted 

      

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