Читать книгу Recipes from My Mother - Rachel Allen - Страница 56

Almost-instant tomato and basil soup

SERVES 4

A delicious fresh-tasting soup that’s super-quick to make, this is like summer in a bowl. Like many soups, it can be frozen, too, for a taste of summer in any season!

25g (1oz) butter

125g (4½oz) white parts of spring onions, chopped (keep the green tops for another recipe)

1 garlic clove, chopped

400g (14oz) very ripe tomatoes, chopped or 1 × 400g tin chopped tomatoes

generous pinch of sugar

400ml (14fl oz) hot vegetable or chicken stock

50ml (2fl oz) regular or double cream

sea salt and freshly ground black pepper

To serve

1 tbsp chopped basil or 4 tsp basil pesto

1. Melt the butter in a saucepan over a medium heat, then add the spring onions and garlic and season with salt and pepper. Cover the pan and sweat the onions for 5 minutes. Add the tomatoes and sugar. Turn up the heat and bring to the boil, then turn the heat down and simmer for 5 minutes. Add the stock, bring to the boil, then turn down the heat and simmer for a further 5 minutes. Add the cream and simmer for just 1 minute.

2. Transfer to a blender and whiz really well. Pour the soup through a fine sieve into a clean pan and gently reheat but do not boil the soup.

3. To serve, stir in the chopped basil or drizzle the basil pesto over each bowl.