This is a simple formula and essentially scrumptious. Tomato Soup is in every case great as a starter or light supper with plate of mixed greens and dried up bread.
Fixings
4 mugs finely cleaved ready tomatoes, 1 bayleaf (tejpatta), 3 entire dark peppercorns (kalimirch), 1/2 tbsp spread, 1 tbsp plain flour (maida), 1/4 container tomato puree, 2 tsp sugar, salt and to taste, 1/2 tbsp new cream.
For the topping
2 tsp crisp cream.
For serving
1/4 glass southern style bread garnishes.
Step by step instructions to make
Join the tomatoes with some water in a profound non-stick container, include the bayleaf and peppercorns, blend well and cook on a medium fire for 8 to 10 minutes, while mixing every so often. Expel the bayleaf and dispose of it. Enable the blend to cool totally.
Mix the blend in a blender till smooth and strain it utilizing a strainer. Warmth the margarine in a profound non-stick pani, include the plain flour and sauté on medium fire for 1 minute. Include the readied tomato blend, some water, tomato purée, blend well and cook on a medium fire for 1 minute.
Include the sugar, salt, pepper and crisp cream, blend well and cook on a medium fire for 2 minutes, while mixing every so often. Embellishment with new cream and serve hot with bread garnishes.
Planning Time: 20 mins
Cooking Time: 14 mins
Makes 2 servings
