Pink cream

Make a vegetable broth (for example, a carrot, a Zucchini, a potato and a rib of celery).

When the broth is ready, the filter.

Meanwhile, blanch a tomato do well mature in a little water.

The drain pan and remove the pips.

Dissolve a tablespoon of cornstarch in a couple of tablespoons of the broth that I filtered and I've left to cool.

When I'm sure the mixture is well blended and there are no lumps, join other broth (about 1/8 of a litre).

Put it on low heat.

In a separate pan do I heat 12 cl of milk with a pinch of salt.

As soon as she gets the boil it to flush into the broth and cornstarch mixture and let simmer stirring often.

You will cook in about 20 minutes, after which incorporate the flesh of the tomatoes I had peeled and deprived of semini, passed into the vegetable mill.

Remixes, I turn off the heat, add a teaspoon of grated Parmesan and olive oil Extra Virgin.

Toward pink cream in the dish.

Make eating lukewarm.