Tomato soup for the winters!!! #restaurantstyletomatosoup

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wulkan
Издатель
Tomato soup:-

Desi Tomatoes: 7-8 (medium)
Hybrid Tomatoes: 10-12 (medium)
Onion: 1 (large)
Ginger: 1 inch
Garlic: 3-4 cloves
Bay leaf: 1
Pepper corn: 5-6
Black cardamom seeds: 1/2
Red chilli powder: 1/2 tsp
Aromat powder/Vegetable broth: 1/2 tsp
Salt: to taste
Coriander stem: 6-7 water: as required
Butter: 3-4 tbsp
Sugar: 1/4 tsp

-Core and chop all the tomatoes into big cubes and set them aside. So the same with the onion and ginger.
-In a large stock pot, add oil, onion, ginger and garlic, along with the whole spices on medium heat.
-Sauté for 1-2 minutes and add the cubed tomatoes on high heat. Followed by the red chilli and aromat powder, salt to taste.
-Add the coriander stems and hot water, just enough to cover the tomatoes. Let it cook for 15-20 minutes.
-Once the tomatoes are soft and mushy, take out the whole spices. Using an immersion blender, blend till smooth.
-Strain the soup, and squeeze out as much fibre as possible. Put it back on the heat, add hot water to adjust the consistency along with some butter and sugar to balance the taste.
-Serve hot, topped with some fresh cream and butter cubed, along with the bread of your choice.

Focaccia Bread:-

Flour/ maida: 340g
Wheat flour/ atta: 60g
Water: 320g
Extra virgin olive Oil: 12g (more to drizzle)
Salt: 8g
Yeast: 4g

-Add everything into a large bowl, mix it together to form a shaggy dough and cover it with a damp towel for 5 minutes.
-With wet hands, stretch the dough from one side over itself, and the same with the remaining 3 sides.
-Cover and rest for 3 minutes and repeat this step, 4-5 times, or till the dough is smooth and stretchy.
-At this stage cover the dough with cling wrap and let it proof overnight, till bubbly and doubled in size.
-Take a 12*9 inch baking tray, drizzle generous amount of evoo, sprinkle some flaky sea salt. Carefully transfer the dough onto the tray. Spread it gently.
-Cover with another tray or plastic wrap till doubled. After this, top with evoo and seasalt, dimple it using your fingers and add the toppings of your choice.
-Bake in a preheated 250 degree Celsius oven for 20-25 minutes or until nicely golden brown.
-Cool down before slicing in and enjoy.

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