A warm course to kick-start an otherwise room temperature and cold buffet. Serve piping hot with any bread or bread rolls as accompaniment.
30 ml sunflower or olive oil
2 onions, coarsely chopped
2 carrots, cut into chunks
½ small cut into chunks
750 ml water
10 ml chicken stock powder
3 x 410 g tins whole peeled tomatoes
10 ml sugar
2 – 6 cloves garlic, crushed
6 fresh basil leaves
5 ml salt
freshly ground black pepper
50 ml cake flour
250 ml milk or ½ milk and ½ cream
Garnish
very finely shredded fresh basil leaves
- Heat the oil and sauté the onion, carrot and turnip for 5 minutes, stirring.
- Add the water and stock powder and bring to boil. Reduce heat and simmer 15 minutes.
- Add the contents of the tomato tins, sugar, garlic, basil, salt and black pepper to taste and simmer 5 minutes.
- Liquidise with a hand held blender until smooth or cool and liquidise in batches in a food processor.
- If an ultra smooth soup is preferred, strain the soup – the soup is also good as is with a slightly coarse texture.
- Mix the flour with the milk or cream in a large bowl and stir in about 250 ml of the soup.
- Add the mixture to the hot soup and bring to boil, stirring.
- Serve piping hot, garnished with basil.
6 to 8 servings.
Recipe by Carolié de Koster.