Tomato Soup

                                   Tomato soup

Ingredients for the Tomato Stock

Ripe Tomatoes - 4 
Carrot - 1
Leek - 1
Celery - 1
Medium onion - 1
Pepper corns - 1tsp or to taste
Cloves -  2
Bay leaf - 1
Kashmiri chilli - 1

For White Sauce
Butter - 1 tbsp
All purpose Flour - 1 heaped tsp
Milk - ¼ cup

Preparation
Stud the cloves in the onion… 
Use equal lengths of carrot,leek,celery… Use very ripe tomatoes…
Cut the vegetables into big chunks…

Method

• Add all the cut vegetables into a pressure cooker… 
• To it add one and a half cups of water...
• Pressure cook for 4 whistles… 
• Wait for steam to settle by itself… 
• Remove the cloves from the onions.
• Strain and keep the stock aside… 
• When the cooked vegetables becomes warm, grind it in mixie and pass through a seive… 
• Use the stock to extract as much of veg puree as possible… 
• Mix the stock with the extracted tomato puree… season with salt… 
• Now prepare a roux(White Sauce) 
• Melting the butter in a vessel...
• Add the flour…  saute until rawness of flour disappears… 
• Add the milk… cook into a lump free mix… 
• Add the prepared tomato soup little by little into the roux… 
• Mix without any lumps… add all the Soup… 
• Adjust seasoning… bring to a single boil… 
• Serve with bread croutons…

Notes

1. You can make of boquet garni of the chilly, peppers, cloves and Bay leaf... If so remove it and then strain and Grind...
2. I prefer some spiciness to the soup so I grind the peppers and red chilly... You can remove it and finally add some freshly ground pepper before serving too...
3. I use 1% Fat Milk to make the roux... It makes the soup more healthier... You can also use garlic and herb butter to make roux... I have tried it that way too... I like the garlicky flavour...