Tomato Soup
Serves 6 - 8
- 2 tbsp butter
- 2 onions, coarsely chopped
- 1 garlic clove, crushed
- 1 tbsp all-purpose flour
- 5 cups (1.25 liters) chicken or vegetable stock
- 26 oz (800 g) canned tomatoes
- 1 bay leaf
- salt and black pepper
- 1/4 cup (30 g) store-bought pesto
- heavy cream and fresh basil leaves to garnish
STEPS :
- Melt the butter in a large saucepan, add the onions and garlic, and cook gently,
stirring occasionally, for a few minutes until soft but not browned.
- Add the flour to the pan and cook, stirring constantly, for 1 minute.
- Pour in the stock and add the tomatoes and their juice, the bay leaf, and salt and
pepper to taste. Bring to a boil, cover the pan, and simmer gently for 20 minutes.
- Remove the bay leaf and discard. Puree the soup in a food processor or blender until
smooth.
- Return the soup to the rinsed-out pan, add the pesto, and heat through. Taste for
seasoning.
- Serve at once, garnished with cream and fresh basil leaves.
Garnishing with cream
With a teaspoon, quickly swirl the heavy cream in a spiral on each
serving.
QUICK TOMATO SOUP
Imported strained tomatoes, from Italy, usually packaged in a box, make a beautiful
deep red soup. Substitute 3 1/2 cups (800 g) for the canned tomatoes and then cook
as directed.
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