Sunday, 23 November 2008

Tomato Soup

Yesterday I wore a sweatshirt all day, it was that cold here on the Rio...

Definitely a soup making sort of day. Looking at the pile of swifly ripening tomatoes the decision of which sort was easy to make.

Take 2lbs boat grown beefsteak tomatoes, well ripened. Halve and place cut side up under hot grill. Cook until edges of the fruit are just charred(this intensifies the flavour).
Meanwhile finely chop one large onion and saute in a heavy pan with a tbsp olive oil and a tbsp butter until soft.

Add charred tomatoes, 1-2 pints chicken stock, a splash of brandy, salt and pepper to taste. Bring to the boil and then simmer until the tomatoes have pulped down, approx 30 minutes.

Strain through fine sieve, return liquid to heat and simmer for a further 20 mins until the consistency is to your taste. Heat 300mls single cream, add to soup, stir and serve with warm crusty bread. Yummy!

Maybe should have added some herbs but I didn't have any fresh ones to hand and I don't like dried. The intense flavour of the tomatoes was pretty good though!

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