Tomato Soup

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500 gram tomatoes.     ½ teaspoon of thyme
  30 gram butter     ½ liter stock of beef
  30 gram flour     1 tsp. of balsamic vinegar
    1 bay leave 100 gram mushrooms
    5 cloves     ½ tsp. of nutmeg
    1 clove of garlic      1 dl. milk or cream
    ½ tsp. powder of red bellpepper      1 tbsp. of cutted fresh parsley


Melt the butter, but make it not brown.
Cut the tomatoes in pieces and when the skin is very thick, take it off.
Put the tomatoes in the butter with the spices, except  nutmeg and parsley.
Let it simmer for 30 minutes.
Make a paste of the flour with some water or stock until smooth.
Add this to the tomatoes and stir well.
Add slow the stock, stay stirring, and the vinegar.
Let it simmer for 15 minutes.
Clean the mushrooms and cut them in pieces.
When they are very small, you can put them in without cutting.
Add them with the nutmeg and let it cook for 1 minute.
Take off the heat and add the milk or cream.
Put the soup in the soup-bowl and sprinkle the parsley on the top.
>>> Enjoy your delicious tomato soup ! >>>
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