Creme de tomate- Cream of tomatoes

RECIPE No.7

STANDARD RECIPE CARD

Name of Dish:

CRÈME de TOMATES

Preparation Time:

15 minutes

Served with:

Breadrolls and sticks

Cooking Time :

15 minutes

Portion Size :

200 ml

No. of Portion :

4

Garnish :

Crouton, 1tsp fresh cream, parsley

Colour:

Tomato red

Ref. Book :

Practical Cookery; 10th Edition, page - 78

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Butter

50

gm

1

Melt the butter, margerine or oil in a thick-bottomed pan.

2

Bacon trimmings

25

gm

2

Add the bacon, onion and carrot (mirepoix) and brown lightly.

3

Onion- diced

100

gm

3

Mix in the flour and cook to a sandy texture.

4

Carrots - diced

100

gm

4

Remove from the heat, mix in the tomato puree.

5

Flour

50

gm

5

Return to heat. Gradually add the hot stock.

6

Tomato puree

100

gm

6

Stir to the boil. Add the bouquet garni, season lightly.

7

Chicken Stock

1

liter

7

Simmer for approximately for 1 hour. Skim when required.

8

Bouquet garni

8

Remove the bouquet garni and mirepoix.

9

Salt

4

gm

9

Liquidise or pass firmly through a sieve, then through a conical strainer.

10

Pepper

2

gm

10

Return to a clean pan, correct the seasoning and consistency. Bring to the boil.

11

Crouton of  bread

1

slice

11

Serve hot garnished with fried croutons, cream and chopped parsley.

12

Fresh cream

40

lm

Types of soups:

1. Thin Soup - a) Consomme' (passed), b) Broth unpassed

2. Thick Soup - a) Puree: - puree parmentier, pea soup, lentil puree, tomato etc

b)Cream Soups:- cream of tomato, cream of mushroom, cram of vegetables.

c) Veloute Soups: - veloute marie louisa, veloute celeris, veloute princess.

d) Bisques:- shellfish puree soup, thickened with rice/ cream - Lobster bisque

e) Chowders:- American soup - milk or tomato based- Clam chowder.

f) Cold Soups:- consomme Madrilene, Vichyssoise, Gazpacho etc

g)  International soups: -

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by : Chef Varinder Singh Rana