Tomato And Orange Cappucino

Tomato And Orange Cappucino Ingredients

85 g Carrots; (3oz)	; carrot)
55 g Onions; peeled (2oz)	500 ml Vegetable stock; (18fl oz)
30 g Leeks; (1oz)	1 pn Salt
1/2 Clove garlic; peeled and	60 ml Double cream; (2fl oz)
20 g Butter; (3/4oz)	2 Oranges; juiced
400 g Tomatoes; ripe and chopped	285 ml Skimmed milk; (1/2 pint)
; (14oz)	GARNISH
1 Bouquet garni; (parsely, bay	Paprika or a sweet chilli
; thyme, celery,	6 Sprigs parsley

Instructions for Tomato And Orange Cappucino

Chop the carrots, onion and leeks into 2 inch (4cm) pieces and place with the garlic and butter in a suitable pan. Fry and soften until sweet, then colour lightly. Add the tomatoes, bouquet garni and stock, bring to the boil and skim. Simmer until the vegetable are cooked, about 20 minutes. Remove the bouquet garni. Add the sugar, then put the vegetables and stock through a vegetable mill. Cool. Liquidise with the cream and orange juice until smooth and velvety. Season. When ready to serve re-heat. Warm milk and whisk to a foam. Pour the soup into coffee cups and spoon the foam on top. Serve each with a Parmesan biscuit, or a slice of corn and chilli bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

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