Cream of Vegetable Soup
Cold tomato soup
chopped basil leaves
salt, pepper, sugar
Cream of Carrot soup
chervil, parsley, salt,
Wash and peel the potatoes, carrots, celery, and onion, and
chop them into pieces. Add the chopped vegetables to 1/3 of
the meat stock and bring to the boil. Cook for 10 minutes.
Leave the vegetables and stock to cool, then blend finely at
blender Speed 2. Bring the rest of the meat stock to the boil
in a pot, add the vegetable purée, and bring briefly to the boil
Season to taste with the Crème fraîche, salt and pepper
Sprinkle with the chopped herbs, and serve.
Cut the tomatoes open crosswise and blanch with hot water.
Skin the tomatoes and cut into large pieces. Peel the onions
and cut into pieces.
Put the tomatoes and onion in the blender and mix to a fine
pure at Speed 2.
Add the lemon juice, oil, and vinegar. Season to taste with the
salt, pepper, and sugar. Stir in the Crème fraîche.
Wash and peel the carrots, and chop into pieces. Boil in 1/4 l
vegetable stock for around 15 minutes. Leave to cool for a
short time. Mix at blender Speed 2, then put them back in the
pot. Add the rest of the stock and heat up the soup again.
Add the white wine and cream to taste.