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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Simple cream of tomato soup Ingredients:
2 onions, chopped |
1 carrot, chopped |
25 g butter |
750 g tomatoes, chopped |
4 tablespoons flour |
1 liter chicken stock (or vegetable stock, or water) |
1 garlic clove, chopped |
1 teaspoon salt (if your stock is already salted, then you don't need this) |
1 tablespoon sugar |
4 black peppercorns |
250 ml single cream |
Directions:
1. Melt the butter in a pan and soften the onions and carrot for about 15 minutes. Stir in the flour and cook for a minute. Add the tomatoes, stock, garlic, salt, pepper and sugar. Bring to the boil and simmer for about 90 minutes. Leave to cool.
2. Take the soup, a ladleful at a time and force it through a sieve, pushing the soft vegetables through with the back of a spoon. This removes all the seeds and tomato skin. No, whizzing it through a blender is no subsitute. It doesn't take long and isn't as tedious as it sounds.
3. Return to the heat, add the cream and check for seasoning.
4. Serve, with a sprinkling of chopped chives.
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