How To Cook Tomato Vichyssoise Soup (Tomato & Leek Soup) By Asha Khatau

3 Comments

1. 

   Sun Suomikymen April 30, 2014

   Looks nice, just seems take such time to make the whole things

2. 

   Karen S April 30, 2014

   My family love this tomato soup –

   Fresh Tomato Soup with Basil

   1 & 1/2 lbs (700g) quartered tomatoes (leave skin on)
   1 medium onion finely choped
   1 medium potato chopped up into tiny pieces
   1 & 1/2 tablespoons of olive oil
   10 fl ozs (227ml) stock (I make mine with veggie stock cubes)
   1 clove crushed garlic
   2 teaspoons or chopped fresh basil (or 1 tsp of dried)
   salt and freshly milled black pepper

   Gently heat the olive oil in a heavy based saucepan, add the onion and potato and soften them slowly without burning. This takes 10 to 15 mins. Now add the tomatoes and stir well, and let them cook for a minute. Pour over the stock, stir and add salt and pepper and garlic. Cover and simmer for 25 minutes and then add the basil. When the soup is cooked you can either put it through a sieve to extract the skins and pips, but I prefer to leave them in and blend with a hand blender.
   If you are using dried basil add at the same time as the tomatoes.

   For toasted garlic bread, I would just simply slice a french stick, toast it on one side until light brown on a baking tray under the grill (or broiler as they call it in the US), remove and then spread with butter mixed with crushed garlic and then put back under the grill until it is light golden brown and butter has melted.

3. 

   jessicaa April 30, 2014

   Soup

   1kg tomatoes, chopped
   sea salt
   freshly ground pepper (preferably white)
   1 finely chopped fresh chilli (optional)
   4 basil leaves (optional)
   2 peeled cloves of garlic
   Cream (optional)
   More basil leaves and olive oil for garnish (optional if not using cream)

   This soup is incredibly intense and best served in small quantities, for example as a small first course or, better still, in a small cup as an amuse bouche, prior to the start of a meal.

   If you choose the latter, it can either be drunk from the cup or serve with a small teaspoon. Because it’s so intense, it’s perfect for this purpose.

   Put the tomatoes, salt, pepper, chilli, basil leaves and garlic in a food processor. Process until it is a rough puree – it should be quite pink and aerated.

   Using a fairly coarse sieve, sieve the puree into a saucepan. Use the back of a spoon to encourage it through.

   Cook over gentle heat until it turns red and the froth disappears. This might take some time and it may help if you remove some of the froth into a bowl and gradually add the red liquid that forms in the bottom of the bowl back to the soup.

   When the froth has all but disappeared, the soup is ready. Taste and season with more salt and pepper if necessary. You can also optionally add 1/4 cup or less of cream at this stage to turn it into a cream of tomato soup although our preference is without the cream. Either way, it is very intense and best used as a small first course.

   The garnish can be made ahead of time. If you’re not adding cream and you’d like a garnish, put several basil leaves, with their central stem removed first, and a pinch of coarse sea salt in a mortar and pestle and grind until the leaves are reduced to a puree. The salt helps to break the leaves down.

   Slowly drip enough olive oil into the puree, while continuing to stir with the pestle, to give you a paste-like consistency. You only need enough for a tiny dollop on top of each bowl of soup so you won’t need much oil.

   GARLIC BREAD

   French bread, cut in half lengthwise
   Butter – with favorite butter
   Sprinkle with garlic powder and sprinkle with onion powder

   Cut bread lengthwise and spread favorite butter and sprinkle with garlic and onion powder lightly. Can add more depending on taste. Can also sprinkle with basil, oregano. Bake at 375 degrees until golden brown.

Comments are closed.