Portuguese Cream of Tomato Soup
Amount
2 c 
8 c 
2 ea 
2 ea 
2 ea 
4 tbsp 
1 ea #10 can 
8 oz 
1 gal 
 
 		 Ingredient
white rice
water
carrots -- rough chop
onions -- rough chop
celery -- rough chop
garlic -- sliced
plum tomatoes
demi glace
chicken stock
salt and pepper
heavy cream

Method

  1. Overcook rice till mushy.
  2. Sweat carrots, onions, celery and garlic in oil in large Rondeau.
  3. Add garlic and sweat 5 minutes.
  4. Add tomatoes, glace and stock. Bring to a boil, then reduce to simmer.
  5. Add rice season and cook 20 minutes.
  6. Pass through food mill to remove seeds. Chill.
  7. Add cream to small batches as necessary.


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