Potage madrilène
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
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- 30g butter
- 1 medium onion, finely chopped
- 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.
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https://www.cookipedia.co.uk/recipes_wiki/Potage_madril%C3%A8ne