Pink cream

Preparation:

Preparation: I make a vegetable broth (for example, a carrot, a courgette, a potato and a celery rib). When the broth is ready, I filter it. In the meantime, I'm going to blanch a ripe tomato in a little water. I drain it, coat it and remove the seeds. I dissolve a level spoonful of cornstarch in a couple of spoonfuls of the broth that I have filtered and left to cool. When I'm sure that the mixture is well blended and there are no lumps, I add more broth (about 1/8 of a liter in all). I put on low low heat. In a separate saucepan, heat 12 cl of milk with a pinch of salt. As soon as it comes to the boil, I pour it slowly into the broth and cornstarch mixture, and let it cook, stirring very often. It will cook in about 20 minutes, at the end of which I add the tomato pulp that I had peeled and deprived of the seeds, passed through a vegetable mill. I stir, turn off the heat, add a teaspoon of grated Parmesan and one of extra-virgin olive oil. Pour the pink cream into the dish. Eat warm.