This recipe will serve 4 people
Ingredients
55g/2oz Butter
1 Onion, finely chopped
700g/1lb 9oz Tomatoes, finely chopped (If not in season or tasteless,
use 800g/1lb12oz canned tomatoes)
Salt and Pepper
600ml/1 pint Hot chicken or vegetable stock
Pinch of sugar
2tbsp Shredded fresh basil leaves, plus extra sprigs to garnish
1 tbsp Chopped fresh parsley
Croutons, to serve (optional)
Method
1. Melt half the butter in a large,
heavy-based saucepan. Add the onion and cook over a low heat, stirring
occasionally, for 5 minutes, or until softened. Add the tomatoes,
season to taste with salt and pepper and cook for 5 minutes.
2. Pour in the hot chicken or vegetable stock,
return to the boil, then reduce the heat and cook for 10 minutes.
3. Push the soup through a sieve with the back
of a wooden spoon to remove the tomato skins and seeds. Return to
the saucepan and stir in the sugar, remaining butter, basil and parsley.
Heat through briefly, but do not allow to boil. Ladle into warmed
serving bowls. Serve immediately, garnished with sprigs of basil and
accompanied by croutons, if you wish.
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