Cream of Tomato and Basil VeloutéTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 min.
Cooking time: 20 min.
Refrigeration time: 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:114.1 kcal
Proteins:2.7 g
Fats:7.7 g
Carbohydrate:9.7 g
Fibers:1.1 g
Sugar:1.7 g
Cholesterol:16 mg
Sodium:102.8 mg
Calcium:34 mg
Energy:580 kcal
Proteins:13.8 g
Fats:39 g
Carbohydrate:49.4 g
Fibers:5.7 g
Sugar:8.4 g
Cholesterol:81.3 mg
Sodium:522.2 mg
Calcium:172.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
leek, white part only, thinly sliced
1
clove of garlic, peeled and minced
1
medium onion, peeled and thinly sliced
60
ml
olive oil
4
large tomatoes, peeled and chopped
1000
ml
chicken stock
250
ml
light cream
1
bunch of basil
15
ml
quick tapioca
salt and pepper
**Garnish
50
g
toasted baguette rounds rubbed with garlic
15
ml
<a href="http://wwwtheworldwidegourmetcom/recipes/pesto/">pesto
METHOD
- Sweat the leek, garlic and onion in olive oil.
- Liquefy the mixture in a blender with the tomatoes and chicken stock. Season with salt and pepper. Cook the mixture in a saucepan.
- When it comes to a boil, sprinkle in the tapioca and cook for 15 minutes. Cool.
- Meanwhile, bring the cream to a boil. Add the basil and quick tapioca and cook for 2 minutes while stirring with a whisk. Purée until smooth and creamy.
- Chill the 2 mixtures for at least 2 hours.
- Pour the tomato soup into large glasses, cover with basil cream and garnish with fresh basil.
- Serve the soup with garlic croutons spread with pesto.
CHEF'S NOTES
You can add a few drops of Tabasco to the tomato soup to add a spicier note.
