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Difference between revisions of "Potage madrilène"
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|Servings = Serves 4 | |Servings = Serves 4 | ||
| − | |Difficulty = | + | |Difficulty = 1 |
| − | |TotalTime = | + | |TotalTime = 1 hour 10 minutes |
| − | |PrepTime = | + | |PrepTime = 10 minutes |
| − | |CookTime = | + | |CookTime = 1 hour |
| − | |Image = [[Image:Potage madrilène recipe.jpg|300px]] | + | |Image = [[Image:Potage madrilène recipe.jpg|300px|alt=Electus]] |
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Whilst this easy consommé type [[Tomato|tomato]] [[Soup|soup]] recipe is [[French]], it takes its name from the inclusion of [[sherry]]. It is a light, delicate [[soup]] and the [[arrowroot]] is included to soak up the [[butter]], rather than to thicken. It needs to be well seasoned. | Whilst this easy consommé type [[Tomato|tomato]] [[Soup|soup]] recipe is [[French]], it takes its name from the inclusion of [[sherry]]. It is a light, delicate [[soup]] and the [[arrowroot]] is included to soak up the [[butter]], rather than to thicken. It needs to be well seasoned. | ||
===Ingredients=== | ===Ingredients=== | ||
| − | + | ||
| − | + | {{RecipeIngredients | |
| − | + | | 30g [[Butter|butter]] | |
| − | + | | 1 medium [[Onion|onion]], finely chopped | |
| − | + | | [[Uses::Garlic]] to taste, finely chopped | |
| − | + | | 1.2 [[Litres|litres]] [[Vegetable Stock|vegetable stock]] | |
| − | + | | 2 x 400g tinned [[Tomatoes|tomatoes]] | |
| − | + | | 1 [[Bouquet garni|bouquet garni]], made of [[Parsley|parsley]], [[Thyme|thyme]], a [[Bay leaf|bay leaf]] and a strip of [[Lemon|lemon]] rind | |
| − | + | | 6 [[Black peppercorns|black peppercorns]] | |
| − | + | | 150ml [[Dry sherry|dry sherry]] | |
| − | + | | 1 tablespoon [[Arrowroot|arrowroot]], slaked with 2 tablespoons water | |
| − | + | | A squeeze of [[Lemon juice|lemon juice]] | |
| − | + | | [[Salt]], to taste | |
| + | | 125ml [[Single cream|single cream]] | ||
| + | | 1 tablespoon [[Chives|chives]], snipped or [[parsley]], chopped | ||
| + | }} | ||
===Method=== | ===Method=== | ||
| − | + | ||
| − | + | {{RecipeMethod | |
| − | + | | Melt the [[Butter|butter]] in a pan and slowly cook the [[Onions|onions]] and [[Uses::Garlic|garlic]] until soft. | |
| − | + | | Add the [[Stock|stock]], [[Tomatoes|tomatoes]], [[Bouquet garni|bouquet garni]] and [[Peppercorns|peppercorns]]. | |
| − | + | | Stir until [[Boiling|boiling]], crushing the [[Tomatoes|tomatoes]] with a wooden spoon. | |
| − | + | | Cover and [[Simmer|simmer]] for 40 minutes. | |
| − | + | | Pass the [[Soup|soup]] through a [[Sieve|sieve]] and return to a rinsed out pan. | |
| − | + | | In a small pan, [[Boil|boil]] the [[Sherry|sherry]] until reduced by half and add to the [[Soup|soup]]. | |
| + | | Add the slaked [[Arrowroot|arrowroot]], bring to the [[Boil|boil]], add the [[Lemon juice|lemon juice]] and [[Salt|salt]] to taste. | ||
| + | | Serve in bowls, with a swirl of [[Cream|cream]] and sprinkled [[Chives|chives]]. | ||
| + | }} | ||
===Variations=== | ===Variations=== | ||
Non-vegetarians should use [[Chicken stock|chicken stock]], rather than [[Vegetable Stock|vegetable stock]], if preferred. | Non-vegetarians should use [[Chicken stock|chicken stock]], rather than [[Vegetable Stock|vegetable stock]], if preferred. | ||
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[[Category:Vegetable recipes]] | [[Category:Vegetable recipes]] | ||
[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
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Revision as of 16:19, 27 June 2012
Potage madrilène - about this recipe
Whilst this easy consommé type tomato soup recipe is French, it takes its name from the inclusion of sherry. It is a light, delicate soup and the arrowroot is included to soak up the butter, rather than to thicken. It needs to be well seasoned.
Ingredients
- 30g butter
- 1 medium onion, finely chopped
- Uses::Garlic to taste, finely chopped
- 1.2 litres vegetable stock
- 2 x 400g tinned tomatoes
- 1 bouquet garni, made of parsley, thyme, a bay leaf and a strip of lemon rind
- 6 black peppercorns
- 150ml dry sherry
- 1 tablespoon arrowroot, slaked with 2 tablespoons water
- A squeeze of lemon juice
- Salt, to taste
- 125ml single cream
- 1 tablespoon chives, snipped or parsley, chopped
Method
- Melt the butter in a pan and slowly cook the onions and garlic until soft.
- Add the stock, tomatoes, bouquet garni and peppercorns.
- Stir until boiling, crushing the tomatoes with a wooden spoon.
- Cover and simmer for 40 minutes.
- Pass the soup through a sieve and return to a rinsed out pan.
- In a small pan, boil the sherry until reduced by half and add to the soup.
- Add the slaked arrowroot, bring to the boil, add the lemon juice and salt to taste.
- Serve in bowls, with a swirl of cream and sprinkled chives.
Variations
Non-vegetarians should use chicken stock, rather than vegetable stock, if preferred.
Chef's notes
You can use a blender instead of a sieve to make the soup smooth, but the taste may be bitter because a blender will break down the tomato seeds.
