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April 8, 2016
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April 12, 2016
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TANGY CHEESE AND TOMATO SOUP
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
This soup has a Mexican influence and heats body and soul (and your throat).
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INGREDIENTS
50 g butter
1 onion, chopped
3 cloves of garlic, crushed
1 green pepper, finely chopped
1 red pepper, finely chopped
5 ml paprika
2 x 410 g tins of diced tomato
100 ml cake flour
5 ml ground cumin
2.5 ml cayenne pepper (or 2 fresh red chillies, chopped)
500 ml milk
250 ml water
Pinch of sugar to balance the acidity of the tomato
200 ml grated cheddar cheese
Salt and black pepper
Handful of fresh coriander leaves and chopped spring onion for garnish
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METHOD
Place the butter, onion, garlic and peppers into a large saucepan and sauté gently for 8-10 minutes. Stir from time to time until the vegetables are tender.
Add the tomato and seasoning.
Mix the flour with the milk and water and stir into the tomato mixture.
Bring to the boil while stirring with a whisk to make a smooth sauce.
Reduce the heat and simmer for 5 minutes.
Add the cheese and stir over moderate heat until the cheese has melted.
Remove from the heat and season to taste with salt and black pepper.
Reheat gently while stirring just before serving. Garnish with the coriander leaves and chopped spring onions.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
Photo ©Hentie Burger
Life on a Table can be purchased from Venture Publications offices at 4 Herzinger Crescent, Klein Windhoek, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.
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