Serves 4
Ingredients
For the tomato cream soup
1 boiled potato
3 tomatoes peeled and seeded
1 carrot
1 onion
2 whole bell peppers, cut into strips.
1 tbs olive oil
2 tbs of potato boiling water
Salt and pepper
1 teaspoon of sugar
For the pea cream soup
1 boiled potato
250 g/8.8 oz peas
1 medium onion
1 beef stock cube
50 g/1.7 oz. butter
1 dl/0.4 cup cream
Salt and pepper
Glass of CORETO white
For the shrimp velouté
1 boiled potato
150 g/5.2 oz. peeled shrimp
1 glass of MONTE ALENTEJANO ROSÉ
1 chopped leek (white section only)
1 dl /0.4 cup cream
2 tablespoons of butter
Method
Tomato cream soup
Place all the ingredients into a blender and mix until smooth. Pass them first through a Chinese colander and then through a muslin strainer. Correct the seasonings and leave in a cool place.
Pea cream soup
First, cook the peas for three minutes and then sauté with the potato, onion and butter. Stir in the wine and beef stock cube and cook for four minutes before adding cream and mixing in a blender for two to three minutes. Pass again through a Chinese colander and a muslin strainer. Correct the seasonings and let cool in the fridge.
Shrimp veloute
Sauté the shrimp with the butter, potato and leek for three minutes. Add the wine, and bring to boil for another three minutes. Add the cream, mix it all in a blender, pass through a Chinese colander and then through a muslin strainer. Place in the fridge.
To serve
Divide the tomato cream between four soup bowls, and then the pea cream between the same bowls, pouring slowly so that they do not mix. Follow the same procedure for the shrimp veloute. Garnish as shown in photo.
Complemented with Portada White
