Creamy Tomato Veloute Soup with Crabmeat Ravioli, Raspberries and Capers
This tomato veloute soup is smooth, creamy and easy to make. The addition of crabmeat ravioli adds a touch of umami and surprise to the dish. The raspberries and capers give an aesthetic touch and adds acidity and texture to the dish.
Ingredients
Creamy Tomato Veloute Soup with Crabmeat Ravioli, Raspberries and Capers
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Creamy Tomato Veloute Soup
Oil
/g
45.0 g
0%
Onions
/g
45.0 g
0%
Knorr Tomato Paste 4.5kg
/g
20.0 g
0%
Water
/ml
400.0 ml
0%
Knorr Pro Cream Soup Base Mix 1kg
/g
30.0 g
0%
Knorr Pronto Tomato 2kg
/g
600.0 g
0%
Sugar
/g
15.0 g
0%
Cream
/g
150.0 g
0%
Knorr Pesto Herb Paste 340g
/g
15.0 g
0%
Unsalted Butter
/g
15.0 g
0%
Crab Ravoili
Pasta Skin
/g
100.0 g
0%
Crab Meat
/g
100.0 g
0%
Dill, chopped
/g
1.0 g
0%
Lemon Zest
/g
0.5 g
0%
Lemon Juice
/ml
10.0 ml
0%
Hellmann's Charred Tomato and Capers Dressing
/g
60.0 g
0%
Sides
Extra Virgin Olive Oil
/ml
10.0 ml
0%
Caviar
/g
10.0 g
0%
Raspberries
/g
10.0 g
0%
Capers, fried
/g
5.0 g
0%
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Creamy Tomato Veloute Soup
-
Oil 45.0 g
-
Onions 45.0 g
-
Water 400.0 ml
-
Sugar 15.0 g
-
Cream 150.0 g
-
Unsalted Butter 15.0 g
Crab Ravoili
-
Pasta Skin 100.0 g
-
Crab Meat 100.0 g
-
Dill, chopped 1.0 g
-
Lemon Zest 0.5 g
-
Lemon Juice 10.0 ml
-
Hellmann's Charred Tomato and Capers Dressing 60.0 g
Sides
-
Extra Virgin Olive Oil 10.0 ml
-
Caviar 10.0 g
-
Raspberries 10.0 g
-
Capers, fried 5.0 g
Preparation
-
Creamy Tomato Veloute Soup
- Sweat onion and Knorr Tomato Paste till soft with olive oil in a pot.
- In a mixing bowl, mix water and Knorr Pro Cream Soup Base well. Pour into pot and bring to boil.
- Add in Knorr Tomato Pronto and bring to boil.
- Let it simmer for 5 mins. Add in sugar.
- Fold in cream, Knorr Pesto Herb Paste, and bring to boil. Blitz it using a hand blender.
- Fold in Anchor Unsalted Butter.
-
Crab Ravoili
- In a mixing bowl, add in crab meat, dill, lemon zest, juice and Hellmann's Charred Tomato and Capers Dressing.
- Mix well and set aside.
- Use a ring cutter to cut pasta skin to desired size. wrap crab meat filling into pasta skin.
- Bring water to boil. Blanch ravioli till they fully cooked or floats.
- In a mixing bowl, add in crab meat, dill, lemon zest, juice and Hellmann's Charred Tomato and Capers Dressing.
-
Sides
- Heat up soup and assemble crab meat ravioli onto plate.
- Add caviar, raspberries, fried capers, pour or serve soup on side.
- Heat up soup and assemble crab meat ravioli onto plate.
-
Chef Tips
- Fold in some raspberry vinegar to whet diners' appetite and give additional dimension of flavour to the dish.
- To store the tomato veloute for longer, cook and freeze the soup without folding in the cream and butter. Fold in the cream and butter during reheating.
- Fold in some raspberry vinegar to whet diners' appetite and give additional dimension of flavour to the dish.
