Tuesday, May 20, 2008

Tomato Soup

Tomato soup
serves 6

25g/1oz butter
1 large onion, sliced
1 garlic clove, crushed
2 rashers rindless streaky bacon, chopped
700g/11⁄2lb tomatoes, peeled and chopped
1 tablespoon chopped fresh
flat-leaf parsley
1⁄2 teaspoon chopped fresh thyme
1⁄2 teaspoon grated lemon zest
1 teaspoon soft brown sugar
900ml/11⁄2pt vegetable stock
1 tablespoon double cream
salt and freshly ground
black pepper
1 tablespoon chopped fresh chives, to serve

• Heat the butter in a heavy pan. Sweat the onion for a few minutes until soft. Add the garlic and bacon. Fry for 2 minutes without browning the bacon. Add the tomatoes and fry for a further 2 minutes. Add the other ingredients except the cream and chives. Cook, covered, for 25 minutes.
• Blend or process the soup into a purée, and adjust the seasoning if necessary. Add a dollop of cream and the chives to each bowl to serve.

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