Recipe for making cream of tomato and carat soup
2 Carrots 2 Medium
3 Salt to taste
4 Ground Pepper 1 teaspoon
5 Chicken Powder 1 teaspoon
6 Chicken Roast 3 Cups
7 Kiln Seeds 1 Cup
8 Fresh Cream 1 Cup
9 Butter 2 Tablespoons
Preparation recipe
1. Boil and grind the grains of the kiln and keep half of the grains blended.
2. Put the tomatoes in the freezer for 15 to 20 minutes then put them in boiling water and peel them. Wash and peel the carrots.
3. Cut the tomatoes and carrots into small pieces and boil them in half a cup of water with chicken powder until soft. Then blend them.
4. Fry the blended kiln grains in butter, then add a little bit of yakni in it. Add salt and pepper and cook till it comes to a boil.
5. Then add carrot and tomato mixture and spoon continuously. Keep stirring, when it thickens, mix half a cup of cream and take it off the stove.
Ingredients
1 Tomato 4 to 5 Medium
2 Carrots 2 Medium
3 Salt to taste
4 Ground Pepper 1 teaspoon
5 Chicken Powder 1 teaspoon
6 Chicken Roast 3 Cups
7 Kiln Seeds 1 Cup
8 Fresh Cream 1 Cup
9 Butter 2 Tablespoons
1. Boil and grind the grains of the kiln and keep half of the grains blended.
2. Put the tomatoes in the freezer for 15 to 20 minutes then put them in boiling water and peel them. Wash and peel the carrots.
3. Cut the tomatoes and carrots into small pieces and boil them in half a cup of water with chicken powder until soft. Then blend them.
4. Fry the blended kiln grains in butter, then add a little bit of yakni in it. Add salt and pepper and cook till it comes to a boil.
5. Then add carrot and tomato mixture and spoon continuously. Keep stirring, when it thickens, mix half a cup of cream and take it off the stove.
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