Tomato Soup with a Balsamic Zing
This one is a must have in your repertoire especially
for those long winters evenings, the recipe will make far more soup that you will need for two but it tastes even
better warmed up following day for lunch. As you can see from the shopping list you should be able to make a basic
version without the trimmings with only the ingredients from your cupboard so its very useful for that unexpected
A Bit Of
The tomato came from South America in about the 16th century. Originally the Italians had named it 'Pomo dei Mori'
which means the Apple of the Moors however the French so I am told misinterpreted this to 'Pomme d'Amour' meaning
'Apple of Love' so its just perfect for our needs!
If you are serving as a starter the it has to be a Chardonnay or a Sauvignon Blanc if it a main then a nice Merlot
works really well.
- 30ml Olive
- 1 Onion
- 3 Cloves of
- 2 Cans of whole peeled
- 250ml Vegetable or
Chicken Stock> (See Stuff U Must Know)>
- 45 ml Balsamic Vinegar
- 15 ml Brown Sugar
- Salt to
- Fresh Cream
- Crusty Bread
And This is What You
Dice the onion and garlic and fry on a moderate
heat in a medium sized pot with the olive oil, taking care not to brown them.
Add the Cans of tomatoes with the stock then bring them to the boil. Cover the pot and allow
them to simmer for about 30 minutes on a low heat.
Take the pot off the heat and leave it to rest for about 5
Add the sugar and balsamic Vinegar and season well with the
Now the hard bit where it could all go very wrong and put you in hospital. We need to use the
hand blender and blend everything into a smooth liquid, but be careful blenders have a bad habit of throwing hot
liquid all over the place so it would be best if you could practice this when no one is around. Now would be a
good time to check the seasoning and add more salt if needed.
To serve ladle the soup in to a nice bowl add a dob of fresh cream to the centre then sprinkle
some finely chopped fresh basil over the top and bobs your uncle a dish to impress any
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