Cream of Tomato in the Style of Provence

Velouté de Tomates à la Provençale

Preparation info

  • For


    • Difficulty


    • Ready in

      15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is no ordinary tomato soup. It is touched with the aromas of smoky bacon and fried salt pork, enriched with the oils of leeks and onions, the fruitiness of a soft white wine, with everything finally enveloped, in the true Provençal style, in an all-pervading mash of garlic. At the end, it is converted into a richly creamy velouté in a unique way—by being thickened with a whipped purée of rice. (See menu and wine suggestions.)