Recipe #

Cream of Tomato
( Crème de tomate)

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Portion size :
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One line description

S No
Ingredients

Quantity
4 portions
Quantity 10 Portions
Rate (Rs)
Amount (Rs)
Specification
1
Tomato
500 gms.

2
Onion
75 gms.

3
Carrot
115 gms.
4
Peppercorn
8-10 nos.

5
Bay leaf
2-3 nos.

6
Butter
15 gms.

7
Salt
To taste

8
White pepper powder
To taste

9
Fresh Cream
30 ml.

10
Bread Slice
1 no
 11
Ref. oil
As reqd.

12
White Sauce
200 ml

TOTAL

METHOD
Pre-Preparation: Cut tomatoes in quaters, chop carrot & onion.
Make white sauce with flour, butter and milk
Preparation :
Saute vegetables in butter &add Bouquet Garni in a pan ,fill with enough water .
Cook till all the vegetables are tender enough to make puree.
.Now strain the vegetables and sieve though the strainer.
Keep the remaining liquid in a pan.Make the puree of vegetables & strain it.
Pour the puree into a pan & use the remaining liquid to correct the consistency.Add white sauce to thicken the soup
avoiding lumps.
Cook the soup on moderate flame & season it with salt & pepper.
Garnish : Garnish the soup with fresh cream.
Service : Serve it with golden fried croutons
Preparation Time: Service temperature :
Evaluation of Recipe: (Score 1-4) Accompaniments:
Appearance Aroma Consistency Texture Taste Total
Remarks:To prepare croutons cut bread into cubes
and deep fry till light golden brown in color