Sunday, 13 December 2009

Fresh Tomato Soup
with Basil Puree


300g ripe tomatoes
1 tbsp tomato puree
1 small carrot
Half a leek
1 clove garlic
1 1/4 litres chicken stock
1 sprig Thyme
1 Bay leaf
1 tsp salt
Freshly ground pepper
1 tsp olive oil

For the Basil paste
1 small handful Basil, pounded to a paste with 1 tsp olive oil


Skin the tomatoes, cut them in half and squeeze out the seeds.

Peel the carrot, leek, shallot and garlic, and chop them coarsely.

Heat the oil in a saucepan and brown the vegetables lightly, add the Thyme and bay leaf. Cover with the tomatoes and the tomato puree. Add the chicken stock and cook gently, uncovered for 20 minutes.

Remove the Thyme and Bay leaf, blend the mixture and pass it through a strainer into the saucepan and reheat gently.

Serve in warmed bowls and add the Basil paste at the last minute.

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