Comforting tomato soup
Recipe by Sarah Kelly
2 sticks of celery
3-4 shallots (or 1 big onion)
2 carrots
1-2 cloves of garlic
1tsp Crushed chilli (i use waitrose own brand but any is fine)
Dried basil (1tsp) and a couple of leaves of fresh if possible
2-3 tins of chopped tomatoes
1 tsp Lemon juice
1 dessert spoon (to taste) Light brown sugar
350ml Water
Butter or oil (any substitute is fine)
Seasoning
A pinch of paprika
Prep. Time → 10 min
Cook Time → 20 min
1. Melt the butter and sweat the vegetables (except the tomatoes)
2. Add the basil, chilli and paprika and stir until the base is fully coated
3. Add the tomatoes and cook over a moderate heat (lid on) for 10mins
4. Add the water, lemon juice and sugar, stir, then leave to simmer for 5 mins (lid on)
5. Season with salt and pepper to taste.
6. Could be garnishe with a swirl of yoghurt or double vream an sprinled with chopped basil.
starters November 15, 2011 21:42
Author Covent garden (Book of Soups(The Green one))
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