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Creamy Tomato Veloute Soup with Crabmeat Ravioli, Raspberries and Capers

Creamy Tomato Veloute Soup with Crabmeat Ravioli, Raspberries and Capers – - Recipe

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.

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Ingredients

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Creamy Tomato Veloute Soup

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

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.

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Preparation

  1. 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. 

  2. 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.

  3. Sides

    • Heat up soup and assemble crab meat ravioli onto plate.
    • Add caviar, raspberries, fried capers, pour or serve soup on side. 

  4. 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. 
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