Ingredients
50ml/2fl oz olive oil
25g/1oz unsalted butter
3 onions, chopped
3 carrots, cut into 5mm/?in pieces
3 celery sticks, cut into 5mm/?in pieces
1 bay leaf
1 large clove garlic, crushed
6 smoked back bacon rashers, rind removed and cut into strips
900g/2lb ripe tomatoes, preferably plum
600-900ml/1-1? pints chicken or vegetable stock
small bunch fresh basil, chopped
small bunch fresh tarragon, chopped
tomato pur?e (optional, to taste)
salt and freshly ground black pepper
Method
1. Heat the olive oil and butter in a saucepan and sweat the chopped onions, carrots and celery for a few minutes.
2. Add the bay leaf and garlic and cook for a few more minutes.
3. Add the bacon, if using, and continue to cook for about five minutes until the vetegables are slightly softened.
4. Cut the tomatoes into eight pieces. Add them to the vegetables, cover the pan and cook gently for about 15 minutes, stirring occasionally.
5. When the tomatoes have softened, start to add the stock, just a ladle at a time, until you have a looser consistency. The soup can be as thick or as thin as you like. Leave it to cook for a further 20 minutes.
6. Add the chopped herbs and check for seasoning. You may find that a little tomato pur?e will help the strength of taste. Season, to taste, with salt and freshly ground black pepper and serve.
Hollye, that looks delicious and just what I was after! Hopefully going shopping today, so may be able to make it! Would be extra delish with the bacon in it too! Thank you!
YUM YUM YUM
Reply With Quote
Bookmarks