Recipe Details

M.Jafferey's Cream of Tomato Soup

Summary

This is Gordon Territory...truly. An undervalued and relatively uninspiring British staple is transformed into a jaw dropping stunner. This is as close as I get to magic. This is a quiet, understated recipie, that is simply on a different level to most of the stuff I cook (which is brilliant by the way - Come on if you can't love yourself who can).

Ingredients

• 1 1/2 lbs. red-ripe tomatoes, chopped
• 1 tbsp. sliced lemon grass
• 1 tbsp. dried or fresh curry leaves (ASDA sell these)
• 1 -inch sliced fresh ginger
• 4 tbsp. unsalted butter
• 1/2 C heavy cream or milk
• 2 tbsp. white flour
• 2 1/2 C milk
• 1/2 tsp. ground roasted cumin seeds
• pepper to taste
• 1/8 tsp. cayenne pepper
• 2 tsp. lime or lemon juice

Method

Combine the tomatoes, lemongrass, curry leaves, ginger, 1/2 tsp. salt and 1/2 cup water and bring to a boil. Cover, lower heat and simmer gently for 15 minutes. Put the tomatoes through a sieve (you should have about 2 cups of thick tomato juice). Bring this juice to a simmer and keep on a low heat. Melt the butter in a heavy saucepan. Add flour. Stir and cook the flour on low heat for 2 to 3 minutes. Do not let it brown. Pour in the hot tomato juice, stirring all the time. Add cream and 3/4 tsp. salt. Simmer and add rest of ingredients