Tomato Soup
|
|
Ingredients
| Tomatoes |
1 Kg |
| Carrots |
2 Nos |
| Onion (Large) |
1 No |
| Potato |
2 Nos |
| Cloves (Grambu) |
5 - 6 Nos |
| Peppercorns (Kurumulaku) |
1 Tsp |
| Cinnamon (Karugapatta) |
1" Stick |
| Butter |
2 Tbsp |
| Salt |
As reqd
|
| Freshly ground pepper powder |
As reqd |
| Sugar |
1 - 2 Tbsp |
| Corn flour |
3 Tbsp |
| For garnishing: |
| Bread croutons |
(1 day old bread, 2/3 slices cut into cubes
and fried in oil) |
| Coriander leaves |
A Few |
| Cream |
2 Tbsp |
|
Preparation Method
1) Heat butter in a pressure cooker.
2) Add onions, carrots, potatoes, cloves,
cinnamon and peppercorns.
3) Cook, till onions become pale and
tansluscent.
4) Add washed whole tomatoes.
5) Add around 7 cups of water and pressure cook,
until 2 whistles.
6) Strain the water from the tomatoes into a
vessel and after mashing the tomatoes, strain it again.
7) Grind the tomatoes in the mixer and strain
once again.
8) Discard the seeds and the pith left after
straining.
9) Heat the soup. Stir occasionally, so that it
does not get stuck to the bottom of the pan.
10) Add the corn flour which has been dissolved
in 1/2 cup water to the soup, so as to thicken it.
11) Add salt, freshly ground pepper powder and
sugar and cook for 5-6 minutes.
12) Garnish with bread croutons and chopped
coriander leaves.
13) Put 1 tsp of cream into each bowl before
serving.
:- Serve hot.
|
