Cream of tomato soup with a kingklip and asparagus skewer

Name: Cream of tomato soup with a kingklip and asparagus skewer
Yield: 2 servings
Cuisine: Boil
Ingredients: 45.00 ml butter; 1.00 onion finely chopped; 3.00 celery stalks chopped; 2.00 carrots chopped; 1.00 garlic cloves, crushed; 5.00 ml fresh thyme; 45.00 ml tomato paste; 2.00 tomatoes peeled and chopped; 190.00 ml stock vegetable; 60.00 ml wine; 90.00 ml cream; 10.00 ml basil chopped; salt and freshly ground black pepper to taste; 4.00 asparagus; 200.00 g kingklip

2 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (15)

45.00 ml	butter
1.00	onion — finely chopped
3.00	celery stalks — chopped
2.00	carrots — chopped
1.00	garlic — cloves, crushed
5.00 ml	fresh thyme
45.00 ml	tomato paste
2.00	tomatoes — peeled and chopped
190.00 ml	stock — vegetable
60.00 ml	wine
90.00 ml	cream
10.00 ml	basil — chopped
	salt and freshly ground black pepper — to taste
4.00	asparagus
200.00 g	kingklip

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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.