Today I am trying out another recipe from French chef Roger Vergé called the “crème de tomates”. a simple creamy tomato soup that is full of sunny flavors. healthy, fresh and silky this tomato soup shows what simple pleasure are all about.
New website same address :
🧑🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS:
😀 SUBSCRIBE TO MY CHANNEL:
💌 JOIN OUR NEWSLETTER►
🧅🥕INGREDIENTS🥕🧅
400 grams ripe fresh tomatoes (or good quality ones out of a can)
1 garlic clove
2 or 3 twigs of thyme
1 medium size white onion
30 grams butter ( for the onions)
250 ml clear chicken stock
80 ml good quality cream (heavy cream)
1 egg yolk
half a teaspoon sugar
salt and pepper to season.
2 tablespoon diced tin tomatoes for the garnish
**********************************************************************************
Quality French homeware:
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial:
🎗️ join the FCA community on Patreon:
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: