Classic Tomato Soup

Dish                     : CLASSIC TOMATO SOUP

Yield                     : 4 Portions

Portion Size          : 200 g

Description           : Soup makes the most of freshly tomato.

 

Ingredients	Quantity	Procedure
Butter Onion Carrot (small) Celery Garlic	17 g 2/3 pc 2/3 pc 2/3 stalks 2/3 pc	1. Chopped finely the ingredient except butter. 2. Melt the butter in a large pan, add all ingredients. Cook until soft & just beginning brown for 5 – 6 minutes.
Tomato, chopped Tomato pasta	550 g 20 ml	3. Add to carrot
Chicken stock Sugar Fresly oregano leaves	400 ml 1 tsp ½ tsp	4. Add to carrot, bring to boil, cover and simmer about 20 minutes until all the vegetables are very soft. 5. Blend the mixture until smooth then press it through a sieve.
Milk	400 ml	6. Return the sieved soup to the cleaned pan. Reheat gently. 7. Seasoning, pour milk in the soup cup and then pour the soup. Serve hot, garnish with remaining herb.

STANDART OF QUALITY : The soup should be slightly thick and a creamy red colour.