|
Ingredients
|
For 4
|
For 100
|
|
Tomatoes
|
500gms
|
12.5kg
|
|
Carrots
|
55gms
|
1.35kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Coconut
|
½
|
12
|
|
Milk
|
300ml
|
7.5litre
|
|
Refined flour
|
30gms
|
680gms
|
|
Butter
|
30gms
|
680gms
|
|
Stock or water
|
600ml
|
14.75litre
|
|
Peppercorns
|
a few
|
15gms
|
|
Salt
|
to taste
|
100gms
|
|
Parsley
|
a spring
|
a bunch
|
Wash and slice tomatoes. Peel and slice onions. Peel and
grate carrots. Grate coconut. Place tomatoes, onions and carrots in a heavy
pan. Add hot stock or boiling water. Add pepper and salt. Cook till vegetables
are almost done. Add grated coconut and cook till vegetables are well cooked. Rub
through a soup sieve. Prepared a white sauce with flour, butter and milk. add
vegetables puree gradually (the sauce and puree should be of the same
temperature). Reheat and serve garnished with chopped parsley.
