Tomato and orange cappucino

Yield: 6 servings

Measure Ingredient
85 grams Carrots; (3oz)
55 grams Onions; peeled (2oz)
30 grams Leeks; (1oz)
½ \N Clove garlic; peeled and crushed
20 grams Butter; (3/4oz)
400 grams Tomatoes; ripe and chopped
\N \N ; (14oz)
1 \N Bouquet garni; (parsely, bay leaf,
\N \N ; thyme, celery,
\N \N ; carrot)
500 millilitres Vegetable stock; (18fl oz)
1 pinch Salt
60 millilitres Double cream; (2fl oz)
2 \N Oranges; juiced
285 millilitres Skimmed milk; (1/2 pint)
\N \N Paprika or a sweet chilli powder
6 \N Sprigs parsley

GARNISH

Chop the carrots, onion and leeks into 2 inch (4cm) pieces and place with the garlic and butter in a suitable pan. Fry and soften until sweet, then colour lightly. Add the tomatoes, bouquet garni and stock, bring to the boil and skim. Simmer until the vegetable are cooked, about 20 minutes.

Remove the bouquet garni.

Add the sugar, then put the vegetables and stock through a vegetable mill.

Cool. Liquidise with the cream and orange juice until smooth and velvety.

Season. When ready to serve re-heat. Warm milk and whisk to a foam. Pour the soup into coffee cups and spoon the foam on top. Serve each with a Parmesan biscuit, or a slice of corn and chilli bread.

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