Tomato Creme Recipe

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Ingredients:

Serving

1 leek
50 g butter
100 g rice
1 kg tomato
2 liters vegetable stock
4 eggs
1/2 cup cream
salt
pepper
olive oil
crouton (optional)

Directions:

Cut one leek and sauté in butter.
Add rice and sliced tomatoes, and stew for 10-15 minutes.
Mix often then add 2 liters of vegetable stock and cook slowly for 1 hour.
Pass the soup through a sieve.
Put in the casserole the soup, a little bit of stock, and boil it for an additional 1/2 hour.
Remove the foam produced, if any.
Few minutes before serve, whip 4 yolks and 1/2 cup of milk crème.
Add 2-3 spoon of soup while mixing.
Finally add the rest of the soup, while mixing and pass it through a sieve.
Add salt, pepper, oil of olive.
Serve it hot, and add croutons if you like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	345.44 Kcal (1446 kJ)
Calories from fat	165.65 Kcal
		% Daily Value*
Total Fat	18.41g	28%
Cholesterol	201.75mg	67%
Sodium	313.46mg	13%
Potassium	757.1mg	16%
Total Carbs	35.52g	12%
Sugars	8.39g	34%
Dietary Fiber	3.2g	13%
Protein	11.45g	23%
Vitamin C	38mg	63%
Vitamin A	0.1mg	4%
Iron	2.3mg	13%
Calcium	99.8mg	10%

Amount Per 100 g
Calories	89.63 Kcal (375 kJ)
Calories from fat	42.98 Kcal
		% Daily Value*
Total Fat	4.78g	28%
Cholesterol	52.35mg	67%
Sodium	81.33mg	13%
Potassium	196.44mg	16%
Total Carbs	9.22g	12%
Sugars	2.18g	34%
Dietary Fiber	0.83g	13%
Protein	2.97g	23%
Vitamin C	9.9mg	63%
Iron	0.6mg	13%
Calcium	25.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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