Tomato and rocket soup


Ingredients 14
Servings 4
Time

Ingredients

  • 250
    g
    rocket or red lettuce
  • butter for frying
  • 1
    kg
    tomatoes
  • 1
    onion, sliced
  • 1
    carrot, sliced
  • 1
    bay leaf
  • 6
    peppercorns
  • 1
    Litres
    weak vegetable or chicken stock
  • good pinch salt
  • 5
    ml
    sugar
  • 45
    ml
    butter
  • 45
    ml
    flour
  • 125
    ml
    cream
  • Parmesan cheese to garnish
 

Method

 
Sweat rocket in butter until soft. Wipe tomatoes, cut in half and squeeze to remove seeds. Place tomato shells, onion and carrot into a saucepan with rocket. Add bay leaf, peppercorns, stock, salt and sugar, cover and simmer until tomatoes are pulpy, 30 minutes. Rub through sieve and set aside. Clean out pan and melt butter and stir in flour. Pour on tomato liquid, blend and bring to boil. Stir in cream. Garnish individual portions with rocket and Parmesan shavings, and serve with crostini.
 

Read more on: soup
 

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