Informations:
For
Beginners
Mark of the recipe:
9/10
Cheap
Servings:
4
persons
Length:
60
minutes of cooking
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Ingredients:
4 large tomatoes
500g of carrots
1 clove of garlic
1 bunch of rosemary
20 cl of single cream
Olive oil, salt, pepper
Making:
Peel and cut the carrots into pieces. Put them into a large saucepan, salt, pepper and cover with water.
Cook for 30 min over a low heat, blend with their cooking water and the single cream. Put in the fridge.
Wash, deseed and cut the tomatoes into pieces. Peel the clove of garlic. Brown the garlic and tomatoes into some olive oil with the rosemary bunch. Salt and pepper. Add 30 cl of water and cook for around 15 min until the tomatoes resemble to a purée. Remove the rosemary, the tomatoes skin. Blend and put in the fridge.
Pour the tomato soup half-height of the bowls and pour over the carrots cream.
Bon Appétit !
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