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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes. | 2. Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside. | 3. Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste. | 4. Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.). | 5. Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). Season to taste with salt and pepper. The soup can be reheated later, but do not let it come to a boil or the cream will curdle. | 6. Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		peeled chopped	52.48	12.2624	1.1904	0.3072
tomato	1	lbs	ripe peeled seeded chopped chopped	62.068999999999996	13.7631	3.2384	0.5397
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt				-	-	-	-
purpose flour	4	tablespoons		-	-	-	-
beef broth	3 1/2 - 4	cups		0.0	0.0	0.0	0.0
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
madeira wine	8	tablespoons		-	-	-	-
black pepper			ground	-	-	-	-
butter	1	tablespoon	unsalted	427.5	19.6425	13.3575	36.0
tomato	1		ripe peeled seeded cut	62.068999999999996	13.7631	3.2384	0.5397
chive			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.