Pepper And Tomato Veloute
|Butter||15 Milliliter (3 Tablespoon)|
|Sweet red pepper||1 , cut into strips|
|Green bell pepper||1 , cut into strips|
|Chicken stock||1 Liter (4 Cups)|
|Flour||30 Milliliter (2 Tablespoon)|
|Cream of tomato soup||10 Ounce (284 Milliliter)|
|Sweet peppers||1 Tablespoon, julienned (Green And Red Colored, For Garnish)|
|Chopped chives||1 Teaspoon (For Garnish)|
– In a skillet, melt 2 tsp (10 ml) butter and cook peppers for 5 minutes. Pour 1 cup (250 ml) chicken stock into skillet and boil for 4 minutes. Run mixture through blender and set aside.
– In a stove top casserole, melt rest of butter. Add flour and stir. Add pepper mixture and rest of chicken stock, and bring to a boil, stirring constantly.
– Add cream of tomato soup and simmer for 5 minutes. Season with salt and pepper. Garnish with julienned peppers and chopped chives.