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A pungent soup for late summer when fresh
tomatoes are at their most flavorsome.
Ingredients
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ripe Italian plum tomatoes - 950g,
chopped
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onion - 1. chopped
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garlic - 1 clove, chopped
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double cream - 150ml
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vegetables stock - 800ml
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dry white wine - 120ml
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sun-dried tomato paste - 35ml
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olive oil - 2 tbsp
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butter - 3 tbsp
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fresh basil - 3 tbsp, shredded
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ground black pepper and salt
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whole basil leaves - to garnish
Method
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Heat the oil and butter in a pan,
add the onion and cook for 5 minutes, stirring, until the onion
is softened.
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Stir in the garlic and tomatoes, then
add the stock, sun-dried tomato paste, white wine, with pepper and
salt to taste.
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Bring to boil, then lower the heat,
half cover the pan and simmer for 25 minutes, stirring occasionally
to stop the tomatoes sticking to the base of the pan.
-
Process the soup with the shredded
basil in a blender, press through a sieve into a clean pan.
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Add the double cream and heat through,
stirring. Do not allow the soup to approach boiling point.
-
Add more stock if necessary, season
with pepper and salt. Pour into bowl and garnish with basil. Serves
6.
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