Sunny Provencal Tomato Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is a lovely tomato soup with the typical sunny flavors of the southern French countryside, and a great use for the summer tomato crop! Serve with a toasted, crusty bread rubbed with garlic and drizzled with olive oil. From Modern French Classics by Camille Le Folle. Ingredients:
2 onions |
8 large ripe tomatoes |
2 tablespoons olive oil |
1 garlic clove, peeled |
1 sprig fresh thyme |
1 bay leaf |
1 small rosemary sprig |
6 cups water |
salt |
grated cheese (optional) |
crusty bread (optional) |
Directions:
1. Peel and thinly slice the onions. Peel the tomatoes by plunging into boiling water for 2 minutes to loosen the skins, remove the seeds and chop roughly.
2. Put the onions and oil in a large pan and fry lightly over a low heat until the onions are transparent. Add the tomatoes, garlic and herbs.
3. Leave to simmer gently for 15 minutes and then add the measured water. Increase the heat and continue cooking for a further 10 minutes.
4. Remove the herbs and garlic and mash the tomatoes with a fork or potato masher. Season only with salt.
5. Serve hot with grated cheese or, if you prefer, a slice of toasted, crusty bread. Good with a rose or pinot grigio.
|
|