Tomato and rocket soup

Fairlady
4 servings
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By Food24 November 03 2009
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Ingredients (14)

250.00 g rocket
butter — for frying
1.00 kg tomatoes
1.00 onion — sliced
1.00 carrots — sliced
1.00 bay leaves
6.00 black peppercorns
1.00 stock — vegetable or chicken
salt
5.00 ml sugar
45.00 ml butter
45.00 ml flour
125.00 ml cream
parmesan cheese — to garnish
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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.



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