Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 61

When it’s made in the summer with just-picked tomatoes and fragrant fresh basil, this has to be one of the best soups of all, but even canned tomatoes give a very acceptable result as long as you a choose good quality brands.

SERVES 4-6

1 tbsp olive oil

25g (½oz) butter

1 onion, chopped

350g (12oz) potatoes, peeled and cut into even-sized chunks

450g (1lb) tomatoes, chopped

1.2 litres (2 pints) light vegetable stock or water

salt and freshly ground black pepper

sugar (optional)

TO GARNISH

150ml (5fl oz) single cream

2 tbsp torn fresh basil leaves

Heat the butter and oil in a large saucepan and add the onion. Fry for 5–7 minutes, covered, until fairly soft but not browned.

Add the potatoes, stir, cover and cook for a further 5–10 minutes. Cover the pan but stir often to prevent sticking.

Add the tomatoes and the stock or water. Bring to the boil, then simmer, covered, for about 15 minutes or until the potatoes are very tender.

Blend thoroughly then pour the soup through a sieve into a clean saucepan to remove the seeds and skins of the tomatoes.

Taste and season with salt, pepper and a pinch or two of sugar if you think it needs it. Reheat and serve each bowl topped with a generous spoonful of cream and some basil.