Wednesday, October 5, 2011

Cream of Tomato soup

4big tomatoes
1cube chicken stock
1garlic bulb (chopped)
31/2cups water
1cup low fat milk
2tbs corn flour
2tbs nestle cream
1medium onion (chopped)
2tbs olive oil or vegetable oil

Put the tomatoes in some boiling water, leave for 15 minutes, peel the skins off. Cut in half and scrap the seeds as much you can, then cut into small cubes. In a sauce pan sauté onion, garlic in oil until transparent. Add water, chicken stock cube and chopped tomatoes cook for 20minutes or until tomatoes get tender.

Take out from stove leave to cool little bit, puree in a blender or a stick blender, again pour tomato soup mixture into the sauce pan and start cooking on lowest heat. In a small bowl add the milk, nestle cream and corn flour, mix well until no lumps. Pour this milk mixture slowly into the soup pan stirring constantly. Cook until soup gets thick, season with salt and pepper. Serve with Faaroshi (Crunchy biscuit) or Garlic bread......................................................enjoy.

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