Tomato velouté soup
February 10, 2015
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Start your lunch with a tomato velouté soup. Easy and quick, to be served as a starter.
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General informations
Ingredients
1. Peel and chop the carrots, celeriac and onion. In a pressure cooker, cook with 1 liter of salted water for 15 minutes.
2. Add the tomato purée, crushed garlic and crumbled goat cheese. Blend and serve hot with garlic breadcrumbs.
Photo credit: Sucré Salé
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