|
Ingredients
|
For 4
|
For 100
|
|
Tomatoes
|
350gms
|
8.5kg
|
|
Carrots
|
115gms
|
2.8kg
|
|
Turnip
|
30gms
|
680gms
|
|
Onions
|
30gms
|
680gms
|
|
Butter
|
30gms
|
680gms
|
|
Refined flour
|
30gms
|
680gms
|
|
Milk
|
300ml
|
7.35litre
|
|
Stock
|
750ml
|
17.5litre
|
|
Pepper
|
a pinch
|
15gms
|
|
Salt
|
to taste
|
100gms
|
Clean and cut tomatoes. Chop onions, carrots and turnip.
Cover with stock or water. Add seasoning and cook till all vegetables are
tender. Put through a sieve to make a puree. Prepare white sauce with milk,
flour and butter. Cool. Add puree gradually to the sauce. Reheat, add more
seasoning if required and serve hot with fried croutons or chopped parsley.
N. B. To
prepare a cheemato soup: for 4 portions, melt 115gms of grated cheese in 50 ml
milk. Reheat soup, add melted cheese. Remove. Garnished with parboiled
matchstick-like strips of capsicum. Serve hot.
