SOUP CARMEN.

Ingredients	Quantity
Butter	30gm
Onion	10gm
Flour	40gm
Tomato paste /red bell pepper paste	50ml
White chicken stock	300 ml
Cream	20ml
Salt & pepper	3gm
Garnish :
Sour cream	5ml
Paprika	2gm
Rice cooked	510gm

Method :

Velouté: In a saucepan over moderately low heat, melt the butter and stir in the onion. Cook slowly until the onions are transparent for about 5 minutes. Blend in the flour. Stir slowly for 2 minutes, to cook the flour without letting it color. Add the tomato paste and cook for an extra minute. Remove from heat and when the bubbling stops, pour in 1 cup of hot liquid all at once, whisking vigorously to blend smoothly. Whisk in the rest of the stock. Add the red bell pepper and bring to a simmer while stirring and simmer gently for 40 minutes. Stir constantly and skim frequently. Taste and season with salt and white pepper.