Cooking District Recipes

Cream of Tomato Soup

by Cooking District

Very tasty Classical soup

Categories: Soups, Vegetables

Yield:
6 qt

Prep Time:
1.5 hours

Portion Size:
8 oz

Portions:
24

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