Velouté à l'Andalouse (Tomato and Soubise Velouté Soup)

Ingredients

• 1 litre ordinary clear Velouté
• 3 décilitres very red tomato purée
• 2 décilitres Soubise made with Spanish onions
• 1 quarter litre white Consommé
• the ordinary liaison for Veloutés
• butter
• 1 spoonful very red tomato flesh
• Consommé
• 1 spoonful and a half rice
• 1 spoonful very fine julienne of sweet pepper

Instructions

1. Add 3 décilitres of very red tomato purée and 2 décilitres of Soubise made with Spanish onions to 1 litre of ordinary clear Velouté.
2. Complete with a quarter of a litre of white Consommé.
3. Heat the Velouté without letting it come to the boil.
4. At the moment of serving, finish it with the ordinary liaison of the Veloutés and with butter.
5. For the garnish, dice 1 spoonful of very red tomato flesh and poach it in Consommé.
6. Add the poached tomato dice, 1 spoonful and a half of rice well in grains, and 1 spoonful of a very fine julienne of sweet pepper.