Plum Tomato and Crème Fraîche Soup Question Christie

[Guest guest]

I've never heard of demerara sugar? Can I use white sugar or a brown

sugar? Is double cream the same as regular cream?

I know our terms vary in recipes but not sure. This sounds like a

very good recipe.

Thanks,

Sue

 

 

 

, " christie_0131 "

<christie0131 wrote:

>

 

> Plum Tomato and Crème Fraîche Soup

>

> 1 medium onion, finely chopped

> 2 sticks of celery, finely chopped

> 40g butter

> 675g (1 ½ lbs) plum tomatoes, skinned & chopped

> 600ml (1 pt) water

> 2 Tbsp tomato paste

> ½ Tbsp demerara sugar

> Pinch of paprika

> 2 Tbsp double cream

> 2 Tbsp crème fraîche

> Salt

> Black pepper

>

> Saute finely chopped onion and celery in a saucepan for a few

> minutes until softened. Add tomatoes, tomato paste, sugar, salt and

> pepper and water. Bring to the boil, cover and simmer for 20 – 30

> minutes until celery is soft. Blend thoroughly with a hand blender

> until smooth, add double cream and crème fraîche and return to the

> heat for a few minutes to warm through.

>

> Serve with a swirl of double cream, or a spoonful of pesto and a

few

> pine kernels, or some croutons and a sprinkling of grated parmesan.

> I think that this soup would also be good if you stopped at the

> blending stage and blended in some finely chopped fresh basil

> instead of the cream and crème fraîche.

>

[Guest guest]

Demerara is a light brown sugar. Cream here comes in single cream

(pouring)(18% fat), double cream (pouring, whipping, cooking) (48%

fat) whipping cream (pouring, whipping) (38% fat). I believe that

double cream is best for cooking, although it will curdle if you let

it boil.

HTH

Christie

 

, " hippiewildflower "

<hippiewildflower wrote:

>

> I've never heard of demerara sugar? Can I use white sugar or a

brown

> sugar? Is double cream the same as regular cream?

> I know our terms vary in recipes but not sure. This sounds like a

> very good recipe.

> Thanks,

> Sue

>

>