Author Topic: Crema de zanahoria y tomate  (Read 3005 times)

Offline JuliaBalbilla

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Crema de zanahoria y tomate
« on: February 16, 2012, 11:33:57 am »
Name of Recipe:  Crema de zanahoria y tomate (Cream of carrot and tomato soup) – not tested

Comments in square brackets are mine and not in the original recipe.

Tablespoons are European ones, ie, 3 teaspoons

Serves:  4

500g tomatoes
3 carrots
2 leeks
½ MC olive oil
1 tbsp butter
1 clove garlic peeled
500g water
2 chicken stock cubes
1 tsp basil, chopped

Peel the tomatoes and remove the seeds.
Peel the carrots and cut them into pieces.
Clean the leeks, discard the green parts and chop them.
Put the oil, butter, leeks, carrots, tomatoes and the garlic in the  *:.
Insert the internal steaming basket to avoid splashing 3 minutes / 100° / Speed 8.
Lower to Speed 1 and continue at the same temperature / 5 minutes more.
After this time, add the water, stock cubes, basil and pepper 20 minutes / 100° / Speed 1.
When the machine stops, check the texture of the soup; if it is too thick, add a little more water and cook for a few seconds more at the same speed and temperature.
Serve, accompanied with squares of bread and decorated with carrot flowers.

Tips/Hints:  [To make carrot flowers see here.]

Origin:  Translated from a recipe in Cocina española con Thermomix (Susaeta Ediciones).

Rosemary from Bournemouth formerly Gloucestershire