Tomato Cream Soup Thickened With Potato
|Tomatoes||1 Pound, peeled and roughly chopped|
|Potatoes||3 Large, peeled and sliced|
|Water||2 1⁄2 Cup (40 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon (To Garnish)|
|Croutons||4 (To Serve)|
1 Finely slice only the white part of the leek.
2 In a pan, melt butter.
3 Add leek and gently fry for 1 minute.
4 Remove from the heat and add chopped tomatoes.
5 Return to the heat, stirring until tomatoes soften.
6 Add potatoes, sugar and water and bring to a boil.
7 Lower the heat and simmer for 30 minutes.
8 Transfer to a blender and blend until smooth.
9 Stir in the cream and carefully reheat (or pour into a bowl and microwave on MEDIUM until soup steams).
10 Do not allow soup to boil as the cream will curdle.
14 Serve hot in individual soup bowls.
15 Sprinkle with parsley and afloat a few croutons on top.