Tomato Soup Suprême
Camelot Restaurant in Bloomington, Minnesota.
Ingredients
- 4 tbsp. butter
- ¼ cup celery, diced
- ¼ cup onion, diced
- ¼ cup carrot, diced
- 4 tbsp. flour
- 3-4 whole black peppercorns
- 2-3 whole cloves
- ¼ tsp. crumbled tarragon
- 1 small bay leaf
- 2 cups tomato puree
- 4 cups beef or chicken stock
- 1 tsp. salt
- 1 cup cream
- additional pepper to taste
Instructions
- Melt butter or margarine in a saucepan. Add celery, onion, and carrot; lowly sauté until lightly brown. Blend in flour, peppercorns, bay leaf, cloves, and tarragon.
- Cook over low heat until ingredients are well blended. Add tomato puree and continue to cook over very low heat for about one hour, stirring occasionally. Strain through a fine sieve.
- Add beef or chicken stock and bring to a boil. Add salt, pepper, and cream. Serve hot.