Tomato and orange cappucino
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 85 | grams | Carrots; (3oz) |
| 55 | grams | Onions; peeled (2oz) |
| 30 | grams | Leeks; (1oz) |
| ½ | Clove garlic; peeled and crushed | |
| 20 | grams | Butter; (3/4oz) |
| 400 | grams | Tomatoes; ripe and chopped |
| ; (14oz) | ||
| 1 | Bouquet garni; (parsely, bay leaf, | |
| ; thyme, celery, | ||
| ; carrot) | ||
| 500 | millilitres | Vegetable stock; (18fl oz) |
| 1 | pinch | Salt |
| 60 | millilitres | Double cream; (2fl oz) |
| 2 | Oranges; juiced | |
| 285 | millilitres | Skimmed milk; (1/2 pint) |
| Paprika or a sweet chilli powder | ||
| 6 | Sprigs parsley | |
Directions
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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Converted by MM_Buster v2.0l.