Saturday, May 26, 2012

Tomato and Basil Soup

  • 300 g fresh tomatoes, peeled, and chopped
  • 2 tsp chopped ,onion, garlic and celery
  • 200 lm chicken or vegetable stock
  • 200 ml tomato juice
  • 2 tsp tomato past
  • 12 -14 basil leaves, washed fresh
  • 100 ml fresh cream
  • 50  g   butter
  • salt
  • 1/4 teaspoon cracked black pepper
  • lemon juice (optional)
            Sauté onion and garlic and celery for 1 minute
Combine tomatoes, juice/and or stock in saucepan.
Simmer 20 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor
 Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your bread or bread rolls

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