- Clean the celery branch and chop it, peel the garlic and shallot. Peel and weigh 1 kg of the variety of tomatoes chosen for this homemade soup recipe.
- In a casserole dish, brown the shallot over low heat, the garlic clove and the minced celery branch for 5 minutes in 2 tablespoons of olive oil.
- Add the peeled tomatoes, season: salt, pepper, pepper, cumin, then cook for 15 minutes covered to obtain a creamy soup.
- Mix and put in jar without waiting. Fill the jars Le Parfait Super up to 2 cm from the edge then immediately proceed to the heat treatment for 1:30 to 100 ° C. Your tomato soup is finished.
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3 comments
Bonjour, Est-il possible de mettre du navet dans la recette à la place du céleri ? Sinon pour ma culture : quelle est l’utilité du céleri dans cette recette de velouté de tomates ? Merci.
Merci
Excellent