Cream of Tomato soup by Sara Pang -
https://www.facebook.com/groups/platepalate/permalink/848796331841335/ 8-10 ripe tomatoes
https://www.facebook.com/groups/platepalate/permalink/848796331841335/ 8-10 ripe tomatoes
1/2 tsp oregano
2 bay leaves
2 tbsp olive oil
1L chicken stock
300ml thicken cream
Salt and pepper to taste
In a pot, light fry the bay leave and oregano. Add in tomato and chicken stock. Boil until the skin of tomato torn and flesh of tomato soften, about 30mins. Remove the tomato and peel off skin. Add some stock or water and blend the tomato into purée. Return the purée into the pot and continue to boil. Add thicken cream and boil. Salt and pepper to taste. If too watery, boil the soup without cover until the consistency you preferred. Best with powdered Parmesan cheese dash of coarse pepper and some parsley.
2 bay leaves
2 tbsp olive oil
1L chicken stock
300ml thicken cream
Salt and pepper to taste
In a pot, light fry the bay leave and oregano. Add in tomato and chicken stock. Boil until the skin of tomato torn and flesh of tomato soften, about 30mins. Remove the tomato and peel off skin. Add some stock or water and blend the tomato into purée. Return the purée into the pot and continue to boil. Add thicken cream and boil. Salt and pepper to taste. If too watery, boil the soup without cover until the consistency you preferred. Best with powdered Parmesan cheese dash of coarse pepper and some parsley.
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