Tomato Veloute
1 big can of peeled tomatoes or two small
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
This soup can be prepared in advance , even the day before. Keep it in the fridge and when it is time, reheat the pan with a slow heat
while stirring often.
The 3 fresh tomatoes is just an option, if you only have can, it will be all right , just use two cans.
You can use only fresh tomatoes, so uses 3 or 4 more tomatoes and don't forget the tomato past and add a small dessert spoon of sugar.
copyright Illustrations Zoe Swainston
1 big can of peeled tomatoes or two small
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
- Bring to boil 1 litre of water
- Meanwhile puree the tomatoes from the can with their juice ,
- Add tomato past
- Add smash garlic and shallots.
- Pour this puree in a pan
- Add sugar, salt and pepper
- Mix it with the boiling water
- Rinse, quarter and drain the 3 beautiful tomatoes and add them to the pan.
- Add the bouquet garni
- Bring to a boil
- Then adjust the heat to low and let it cook for 20minutes stirring from time to time.
- Mix the egg yolk and the fresh cream in a separate bowl
- When the soup is cooked, stop the heat and add the mixture egg & fresh cream to the soup and stir all the time.
- With a food processor or blender, process the soup until smooth.
- 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 pan with a slow heat
while stirring often.
The 3 fresh tomatoes is just an option, if you only have can, it will be all right , just use two cans.
You can use only fresh tomatoes, so uses 3 or 4 more tomatoes and don't forget the tomato past and add a small dessert spoon of sugar.
copyright Illustrations Zoe Swainston