Cream of Tomato Soup

2.5 LITRES

Ingredients

Bacon trimmings                                                      50 g

Onions                                                                     50 g

Carrots                                                                     50 g

Margarine                                                                100 g

Flour                                                                        50 g

Tomato puree                                                           250 g

White stock                                                              2.5 ltr

Bouquet garni                                                           1 small

Sugar                                                                       25 g

Cream                                                                      125 ml

Salt

Pepper

Method

Cut the bacon trimmings into 10 mm dice and cook in the margarine with the diced onions and carrots.

Add the flour and cook to a blond roux.

Add the puree, gradually add to the stock and the remaining ingredients.

Bring to the boil, simmer for one hour.

Strain through a sieve, reboil, skim, adjust the seasoning and consistency, add the cream and serve with sippets.

 

Note:  1 kg of fresh tomatoes may be used in place of tomato puree, but 50 g of puree should still be added at Stage 3 to enhance the colour of the soup.

 

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