Tomato Soup

 

Ingredients:
 
    Red Tomatoes  -  10-12 medium (chopped)
    carrots             - 3medium (size peeled and cut in small slices)
    Oil                  - 1/2 tablespoon
    Butter             - 4 tablespoon
    Bay leaf    - 1
    Black peppercorns  -   4-6
    Onion                   - 1 medium(cut into slice)
    coriander leaves     - 2 inch stalk(finely chopped)
    Garlic                     -  4 cloves(roughly chopped)
    Salt                      -     to taste
    sugar                    - 1teaspoon(adjust to taste)
    Black pepper          -  1/2 teaspoon
    cream                    -  To garnish
    Corn flour               -  1 tsp
    Bread slices             -     2

Method:

1.Cut the bread slices into cubes and toast them in an  frying pan to a croutons ( untill lightly brown colour).
2.In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic,onion,peppercorns. Add the tomatoes, carrot and  1 cup water.
3. Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Remove the peppercorns and bay leaf ,onions
4. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixier, cool down and blend without water.
5. Strain the blended mixture through a strainer to remove seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
6.  Again start heating the soup with the bay leaf,sugar and salt , let it simmer for a couple of minutes.
7.Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt
 8.Before serving to bowls  garnished with coriander leaves ,cream and toasted crouton

5:41 AM