Velout? la Tomate
Restaurant critic Jacob Richler shared his blockbuster menu for Mother's Day in our May 2004 issue of Canadian Living. It begins with this easy, tasty soup. "Making it is a cinch, and, so far as I know, it meets all mothers' criteria, which is to say it tastes good, is good for you and is not especially fattening."
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 160 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 35 mg |
| sodium | 629 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 10% |
| vit A | 22% |
| vit C | 50% |
| folate | 7% |
Suggested Recipes
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1 tbsp (15 mL) butter
1 onion, sliced
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) tomatoes (preferably Strianese brand San Marzano)
2 tbsp (25 mL) cornstarch
1/3 cup (75 mL) cr?_fra?e or sour cream
Fresh chervil leaves (or basil, chives or mint leaves)
Preparation:
In large saucepan, melt butter over medium heat; cook onion, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add tomatoes and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Let cool for 10 minutes.
In batches, transfer tomatoes to food processor or blender; pur?until almost smooth.
Return tomatoes to clean saucepan; bring to boil over medium heat. In small bowl, mix cornstarch with 2 tbsp (25 mL) water; whisk into tomato mixture and cook, stirring, until thickened, about 1 minute. Whisk in all but 2 tbsp (25 mL) of the cr? fra?e.
Ladle into warmed soup bowls. Spoon a little of the remaining cr? fra?e onto centre of each: swirl with tip of knife or skewer. Sprinkle with chervil.
Additional Information
-
Tip: If using another brand of tomatoes, add 1 tbsp (15 mL) tomato paste and 1/4 tsp (1 mL) granulated sugar along with the tomatoes.
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