Creamy tomato soup

Literally creamy, there is cream in it. If you make the sauce a little thicker (double the flour), and leave it a little more sour (just a little, mind you!) then it's a perfect Hungarian tomato sauce.

In Hungary, when the chicken gets cooked for that wonderful, clear Sunday lunch broth, the cooked meat is removed from the pot before the broth is filtered. The meat is then served as a second course with salty, boiled potatoes and a sauce. This sauce can be a tomato sauce, garlic sauce...and there is even one made of chicken gizzards. So, if you wish to try this traditional dish, give it a shot. You may even want to skip the potatoes, and serve the cooked meat with the sauce alone. This is how it's done if there is extra cause for celebration, like at a wedding.

Ingredients
28 oz of tomato sauce
1 cup cream
1 tbsp flour
1.5 tbsp vegetable oil
1 tsp paprika
0.5 tsp black pepper
salt
sugar

Preparation
Prepare a smooth roux from the flour and oil. You can substitute butter here, if you wish. When the roux smells like bread, add the paprika and pepper. Stir, and cook for about 20 seconds. Don't let the paprika burn, or it will turn bitter.

Quickly pour in the cold tomato sauce, stirring constantly. There will be no knots at all this way.

Add in the cream, and salt and sugar to taste. This should be on the sweet side (~2 tbsp sugar, depending on the tomato sauce). Bring to a boil and simmer for 1 minute.

Serve with low-sodium saltines and top the soup with smoked Gouda. Unbelievable tasty!

Comments

  1. I rate this higher than the spinach tomato soup.

    ReplyDelete
  2. You just really don't like the spinach tomato one :-P

    ReplyDelete

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