1 lb (450 g) ripe tomatoes
1 small onion, skinned and sliced
20 ml (4 level tsp) tomato puree (paste)
411 g (14 1/2 oz) can chicken consomme
4 fresh basil leaves or 1 tsp (5 ml) dried basil
2 tsp (10 g) 1/2 oz fresh breadcrumbs
5 fl oz (142 ml) soured cream
1 small onion, skinned and sliced
20 ml (4 level tsp) tomato puree (paste)
411 g (14 1/2 oz) can chicken consomme
4 fresh basil leaves or 1 tsp (5 ml) dried basil
2 tsp (10 g) 1/2 oz fresh breadcrumbs
5 fl oz (142 ml) soured cream
accompaniments
(you may also need these recipes)
method
1. Roughly chop thelomatoes; puree in a blender in two batches with the onion, tomato puree, consomme and basil.
2. Rub through a nylon sieve into B saucepan and heat gently to remove frothy texture; season well.
3. Add the breadcrumbs to the soup, and chill well before serving. Garnish with swirls of stirred soured cream.
2. Rub through a nylon sieve into B saucepan and heat gently to remove frothy texture; season well.
3. Add the breadcrumbs to the soup, and chill well before serving. Garnish with swirls of stirred soured cream.
serving amount
serves 4
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
