Thursday, March 22, 2012

Traditional Tomato Soup

Serves 4

1oz (30g) butter or margarine
1 onion, chopped
2 lb (900g) tomatoes, quartered
2 carrots, chopped 
16 fl oz (500 ml) chicken stock
2 tbsp chopped fresh parsley
1/2 tsp fresh thyme leaves, or 1/4tsp dried thyme
3 fl oz (85 ml) whipping cream (optional)
salt and pepper, to taste


STEP 1 : Melt the butter or margarine in a large saucepan. Add the onion and cook until softened, about 5 minutes.

STEP 2 : Stir in the tomatoes, carrots, chicken stock, parsley and thyme. Bring to the boil. Reduce the heat to low, cover the pan, and simmer until tender, 15-20 minutes.

STEP 3 : Purèe the soup in a vegetable mill. Return the Purèed soup to the saucepan.

STEP 4 : Stir in the cream, if using, and reheat gently. Season with salt and pepper. Ladle into warmed soup bowls and serve hot, sprinkled with a little more thyme, if you wish.

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