Potage madrilène

Whilst this easy consommé type tomato soup recipe is French, it takes its name from the inclusion of sherry. It is a light, delicate soup and the arrowroot is included to soak up the butter, rather than to thicken. It needs to be well seasoned.

Potage madrilène

Servings:	Serves 4
Calories per serving:	463
Ready in:	1 hour 10 minutes
Prep. time:	10 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review A lovely soup Julia 4.5/5 Especially with lots of garlic! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 30g butter
• 1 medium onion, finely chopped
• Garlic to taste, finely chopped
• 1.2 litres vegetable stock
• 2 x 400g tinned tomatoes
• 1 bouquet garni, made of parsley, thyme, a bay leaf and a strip of lemon rind
• 6 black peppercorns
• 150ml dry sherry
• 1 tablespoon arrowroot, slaked with 2 tablespoons water
• A squeeze of lemon juice
• Salt, to taste
• 125ml single cream
• 1 tablespoon chives, snipped or parsley, chopped

Method

1. Melt the butter in a pan and slowly cook the onions and garlic until soft.
2. Add the stock, tomatoes, bouquet garni and peppercorns.
3. Stir until boiling, crushing the tomatoes with a wooden spoon.
4. Cover and simmer for 40 minutes.
5. Pass the soup through a sieve and return to a rinsed out pan.
6. In a small pan, boil the sherry until reduced by half and add to the soup.
7. Add the slaked arrowroot, bring to the boil, add the lemon juice and salt to taste.
8. Serve in bowls, with a swirl of cream and sprinkled chives.

Variations

Non-vegetarians should use chicken stock, rather than vegetable stock, if preferred.

Chef's notes

You can use a blender instead of a sieve to make the soup smooth, but the taste may be bitter because a blender will break down the tomato seeds.

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