Velvety of the sun

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Velvety of the sun

Velvety of the sun

Velvety of the sun
Velvety of the sun
Number of people

1 small can of brick) of tomato coulis

1 red pepper

1 clove of garlic

2 tomatoes

3 yellow onions

1 stock cube (sheep)

1 pinch of paprika

1 pinch couscous spices

1 pinch black pepper

1 pinch of fine salt

1 tablespoon olive oil

2 good tablespoons of thick cream

basil leaf

drop of tabasco

Cream and basil with yoghurt and mint

Preparation: 30 min
Cooking time: 1 h
Step 1
The broth:
Step 2
Slice the onions and fry them in oil in a large pot; once golden, cover them with 1.5 litres of water. Once the water is boiling, discard the stock, the chilli pepper cut in half, and the crushed garlic clove, remove the seeds from the tomato, collect the pulp and add it to the stock (simmer for one hour).
Step 3
Apart from that, in a large saucepan, mix the cream and tomato sauce, season with salt and pepper, then add the spices (couscous and paprika, Tabasco). The cream should not boil and the whole thing should have a smooth and thick texture. Dissolve the mixture with the water from the broth, strain through a sieve until the desired texture and quantity are obtained. Sprinkle with fresh basil leaf, it's ready.
Author's note
With yoghurt and mint, it's the variant of a Lebanese soup, it's excellent. It is a regenerating soup, excellent for the afterbaked days and very nourishing. The excess onion and tomato will be turned into soup or Bolognese base the next day.

I add my grain of salt

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