EATERTAINMENT HOSPITALITY INC -- www.eatertainment.com
Cream of Tomato Soup
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Mini Cream of Tomato Soup shooters with Maple Dale Cheddar Stix
As Seen In the Winter 2006 Issue of 'Homefront Magazine'
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Canapé
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Fall / Winter
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Yield: 6 mini soups
Cheddar Stix:
2 slices brioche, cut 1/4 thick
1 sliced aged white cheddar, 1/4 thick
2 tbsp butter
Tomato Soup:
2 cups chopped ripe tomatoes
1 celery stick, diced fine
1 small carrot, diced fine
1 shallot, finely chopped
1 tsp tomato paste
1 tbsp crème fraiche
1 shake Tabasco sauce
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Cheddar Stix:
1. Butter brioche on both (out)sides.
2. Place aged cheddar slice in middle.
3. Cook on a griddle until golden on both sides and then let cool.
4. Slice crossways into 1/8 thick slices.
5. Lay on baking tray and bake in 300f oven until golden brown.
6. Let cool.
Tomato Soup:
1. In 1 tbsp butter, sauté onions, celery, carrot, tomato paste and tomatoes.
2. Add 1 cup water and cook, until vegetables are tender.
3. Puree with immersion blender until smooth.
4. Add crème fraiche, adjust salt and pepper to taste.
Pour warm soup into square shot glasses, garnish with slice of cheese stix.
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00f oven until golden brown.
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