Soup
Soup is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavor is extracted, forming a broth. Soup is often very nutritious.
Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.
Soups are similar to stews, and in some cases there may not be a clear distinction between the two. Generally though, soups have more liquid than stews.
Tomato soup is a soup made from tomatoes. It is commonly used as an ingredient in more complex dishes, and, unlike most savory soups, it may be served either hot or cold. It can be made from chunks of tomato or with only a puree.
Puree des Tomates ( Cream of tomato Soup )
It is thick Soup of tomato garnished with Cream and Croutons.
Ingrediants Quantity
1. Butter---------------------------------------- 30 gms
2. Turnip----------------------------------------25 gms
3. Onion-----------------------------------------50 gms
4. Carrot-----------------------------------------50 gms
5. Flour ------------------------------------------40 gms
6. Tomato Puree--------------------------------300 gms
7. White Stock----------------------------------1 litres
8. Cream-----------------------------------------1 Teaspoon
9. Finely Chooped Garlic----------------------25 gms
10. Chop Tomato---------------------------------300 gms
11. Salt and Pepper-------------------------------To Taste
Method
1. Clean and prepare the vegetables, Chop Tomato, Cut Mirepoix.
2. Prepare Clean, Clear Brown Stock.
3. Melt Butter and Finely Chopped Garlic.
4. Saute Till Golden Brown. Add bacon Trimming and Mirepoix vegetables.
5. Add Flour , Mix Well and Cook Until Blond Roux.
6. Add Chop Tomato, Tomato puree, Mix well.
7. Pour Brown Stock, Boil it.
8. Allow to simmer for an hour.
9. Make seasoning to taste Correctly.
10. Pour through Conical strainer and re- boil.
11. Add fresh Cream, do not boil after adding Cream.
12. Garnish with Croutons and chopped parsley.
13. Serve it.
Croutons:- White part of bread ( dice cut ) deep fry.
