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Potage Madrilène
Potage Madrilène is a traditional French recipe for a classic soup of onions and tomatoes in a chicken stock base flavoured with sherry that's thickened with arrowroot. The full recipe is presented here and I hope you enjoy this classic French version of: Potage Madrilène.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Chicken RecipesVegetable RecipesMilk RecipesBritish Recipes
This is a classic French soup of tomatoes and onion in a chicken stock base thickened with arrowroot.
Ingredients:
1.2l strong, cold, chicken stock
1 medium onion, finely chopped
25g butter
800g (2 tins) chopped Italian plum tomatoes (with juice)
1 bouquet garni (should contain a strip of lemon zest)
salt, to taste
6 black peppercorns
200ml dry sherry
1 tbsp arrowroot mixed to a smooth slurry with 2 tbsp water
squeeze of lemon juice
90ml single cream
1 tbsp chives, snipped
Method:
Ensure that the chicken stock is thoroughly de-greased (remove every speck of fat from its surface) before use.
Melt the butter in a pan, add the onion and sweat down gently for about 10 minutes, or until the onion is soft but not coloured. Now add the de-greased stock, tomatoes, the bouquet garni and the black peppercorns. Season well with salt then bring to a boil, stirring frequently. Reduce to a simmer, cover and cook for 40 minutes.
Take off the heat and allow to cool slightly, then process to a smooth purée in a blender. Pass the soup through a fine-meshed sieve to ensure it's completely smooth then rinse out the pan and return the soup to this.
Add the sherry to a separate pan, bring to a boil and cook until the volume is reduced by half then add to the soup. Thicken slightly with the arrowroot slurry then bring back to a boil, take off the heat and add the lemon juice. Adjust the seasonings to taste then divide between warmed soup bowls.
Garnish each serving with a swirl of cream and a sprinkling of snipped chives.
