Cream of tomato soup with a kingklip and asparagus skewer

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 15
Servings 2
Time

Ingredients

  • 45
    ml
    butter
  • 1
    onion, finely chopped
  • 3
    celery sticks, chopped
  • 2
    carrots, chopped
  • 1
    clove garlic, crushed
  • 5
    ml
    thyme
  • 45
    ml
    tomato paste
  • 2
    tomatoes, peeled and chopped
  • 190
    ml
    vegetable stock
  • 60
    ml
    wine
  • 90
    ml
    cream
  • 10
    ml
    chopped sweet basil
  • salt and pepper to taste
  • 4
    asparagus spears
  • 200
    g
    kingklip portions
 

Method

 
1. Melt butter and sauté onions, celery, carrots, garlic and thyme. 2. Add tomato paste, peeled tomatoes, vegetable stock and white wine. 3. Reduce mixture to half and blend until it has a smooth consistency. 4. Add cream and basil, and bring to the boil. Season to taste. 5. Cut asparagus spears to a sharp point. 6. Skewer the kingklip pieces onto the asparagus spears, and grill lightly. 7. Serve soup with skewers on top.
 

Read more on: grill
 

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