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CREAM OF TOMATO SOUP
INGREDIENTS
| Butter | 4 tbsp | Maida | 2 tbsp |
| Tomatoes (sliced) | 600 gms | Milk | 2 cup |
| Small Onion (chopped) | 2 | Salt | 1 tsp |
| Tejpatta | 4 | Black Pepper Powder | To Taste |
| Pepper Corn (Gol Mirch) | 4 | Cream | 4 tbsp |
| Vegetable Stock * | 4 cups | Parsley Leaves (chopped) | A few |
* If you want to learn how to make Vegetable Stock, click here to see the recipe of Talumin Soup.
METHOD
Heat half of the butter, add the onion and tomatoes along with tejpatta and gol-mirch. Fry while stirring for 2-3 minutes. Add stock and simmer for about 30 minutes until done. Allow it to cool and liquidize in a blender and strain. Add slowly to the white sauce while stirring. Boil again while serving and garnish with cream and parsley leaves.
METHOD FOR MAKING WHITE SAUCE
Heat half of the butter, adding the flour and cooking for a minute while stirring till it turns slightly pink. Slowly add the milk. Boil again while stirring continuously till it becomes thick and smooth. Add salt and pepper powder.
Serves: 4 adults.
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