Indian Cream To Tomato Soup Recipe
Ingredients
Chopped ripe tomatoes (1 1/2lb), peeled and chopped ginger (2”fresh), milk (1pt), chopped lemon grass (1tbsp), water (4fl oz), curry leaves (2), salt (1tsp), single cream (4fl oz), ground roasted cumin seeds (1tsp), ground black pepper (a pinch), lime or lemon juice (2tsp), cayenne pepper (a pinch) and chopped coriander leaves (1tbsp).
Method of preparation:-
Take a large sauce pan, place it over heat. Put the tomatoes, curry leaves, lemon grass, salt and water in the sauce pan and keep it to boil. Reduce the heat to low, cover the pan and simmer it for 15 minutes. Remove the cover, increase the heat and cook it more rapidly for another 15 minutes. Now sieve the puree and you should have about 1/4pt thick tomato juice. Add cream, cumin seeds, black and cayenne pepper, milk, lime or lemon juice. Stir it well and again heat the soup without boiling. Garnish the soup with finely chopped coriander. Serve it hot in the soup bowls.
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