Cream of Tomato Soup - CD Recipes - CookingDistrict.com
Cooking District Recipes

Cream of Tomato Soup

Photo by by Dayna McIsaac
Very tasty Classical soup
Categories: Soups, Vegetables
Yield:
6 qt
Prep Time:
1.5 hours
Portion Size:
8 oz
Portions:
24
Photo by by Dayna McIsaac
Step 1
4 oz • Salt pork
4 oz • Onion - diced
2 oz • Carrots-diced
2 oz • celery-diced
2 oz • Flour
3 qt • Chicken stock
2 lb • Tomatoes canned
Sachet-bay leaf,thyme whole clove and peppercorns crushed as needed
In a sauce pot, cook the salt pork over medium heat to render the fat. Add the onion,carrot and celery. Sweat until they are slightly softened. Add the flour and stir to make a roux.

Cook the roux for a few minutes.

Slowly beat in the stock. Bring to a boil, stir while liquid in thickening. Simmer for around one hour. Stain through a china cap
Step 2
2 qt • Cream sauce
Salt and White Pepper as needed
Return the tomato base to the sauce pot and bring back to a simmer. Stir in the hot cream sauce. If soup is too thick,thin with stock. Adjust seasoning with salt and pepper
Nutritional Analysis
Calories210 
Protein5g
20
10%
Carbs45g
180
86%
Fat15g
135
64%
Cholesterol45mg 
Sodium230mg 
Information is on a per portion basis.
Notes

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