Читать книгу Great Family Food - Kevin Dundon - Страница 9

50g/2oz/scant 1 cup fresh basil leaves

2 tsp toasted pine nuts

25g/1oz/¹/₄ cup grated Parmesan cheese

2 garlic cloves, peeled

150ml/5fl oz/²/₃ cup olive oil

1 For the pesto, place all the ingredients in a liquidizer and blend to a smooth paste. Transfer to a bowl, cover with clingfilm and store in the refrigerator until required.

2 Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and garlic and sauté for a few minutes, or until golden. Tip in the tomatoes and continue to sauté for another 5 minutes, or until well heated through and just beginning to break down.

3 Stir in the chicken stock and allow the mixture to come to the boil and to reduce by half. Remove from the heat and blitz with a hand-held blender to a smooth purée. Alternatively use a liquidizer. Season to taste and add the sugar, if using.

4 To serve, add the cream to the soup and warm through over a medium heat. Check the seasoning and ladle into warmed serving bowls. Garnish each bowl with some basil pesto and crème fraîche.