Tamatie Room Sop / Cream of Tomato Soup

Tomato Soup Tamatie Room Sop

Braai 2 fyn gekapte uie, 1 fyn gekapte prei, 3 fyn gekapte seldery stokke en 6 fyn gekapte knoffel huisies in botter tot sag. Voeg bietjie olie by die botter om te keer dat die botter brand. As die mengsel droog gebraai het voordat dit sag is gooi bietjie water by en prut tot sag. Gooi 4 blikkies gekapte tamaties, 45ml tamatie puree, 7,5ml suiker, 2 liter groente of hoender aftreksel en 10ml gedroogde oreganum by. Kook tot alles sag is, versap met ‘n hand versapper en meng 750ml vars room by en sout en vars gemaalde swart peper na smaak. Prut vir ‘n rukkie en bedien met tuisgemaakte kaas strooitjies. Neem ‘n rol gekoopte  skilferkors deeg. Rol uit maar nie te veel. Die deeg moet kamer temperatuur wees. Verf die deeg met ‘n mayonnaise en melk mengsel. Strooi fyn gerasperde kaas van jou keuse wat met gekapte pietersielie en Ina Paarman se Italian Cheese Spice gemeng is. Sny die deeg in repe, “twist”  die repe, pak op ‘n gesmeerde bakplaat en verf die deeg dele wat uitsteek met die mayonaise melk mengsel. Bak in ‘n voorverhitte oond @220 grade vir 20 minute. Maak die stokkies los van die bakplaat terwyl dit nog warm is, dit gaan breek as  jy dit losmaak nadat dit afgekoel het.

Cream of Tomato Soup

Fry 2 finely chopped onions, 2 chopped leeks, 3 chopped celery sticks and 6 finely chopped cloves of garlic in butter until soft. Add a bit of oil to the butter to prevent the butter from burning. If the mixture is dry before everything is soft add a bit of water and simmer until soft. Add 4 tins chopped tomatos, 45ml tomato puree, 7.5ml sugar, 2 liters vegetable or chicken stock and 10ml dried oregano. Boil until everything is soft. Blend with a hand blender and add 750ml fresh cream and salt and freshly ground black pepper to taste to the soup. Simmer for a while and serve with homemade cheese sticks. Take a roll of puff pastry and roll out but not to much. The puff pastry must be room temperature. Paint the pastry with a mixture of mayonnaise and milk. Sprinkle a mixture of finely grated cheese of your choice that is mixed with chopped fresh parsley and Ina Paarman Italian Cheese spice on the pastry. Cut into strips and twist the strips. Put the cheese strips on a baking tray and paint the pastry parts with the mayonnaise mixture. Bake in a pre-heated oven @220 degrees Celsius for 20 minutes. Loosen the strips from the baking tray with a spatula when it is still hot. It will break when you loosen it when it is cooled down.

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