Lazarus
Retired Moderator
- Joined
- May 29, 2009
- Messages
- 27,084
- Reaction score
- 8,672
- Points
- 113
- My Satellite Setup
-
80cm Motorised.
Several small Dishes.
Much else.
- My Location
- North York Moors
This is a regular on our Saturday lunch menu:
Take one large Onion and chop finely.
Sweat for twenty minutes or so over a low heat with a very large knob of butter and some salt & pepper.
If it looks like it might go dry before softening, just add a bit of oil.
While the Onion sweats, chop between four and six Tomatoes (depending upon size)
Add the Tomatoes to the softened Onion and continue gentle simmering until the Tomatoes have been amalgamated. Don't worry about bits of skin.
Dissolve one Chicken Stock cube in a generous Pint of boiling water and add to the pan.
Simmer for around thirty minutes.
Blitz in food processor then pass through a sieve: You'll end up with a lovely glossy soup which tastes not of Onion or of Chicken Stock, but predominantly of Tomato, plus a tablespoon or so of debris (no more) for the bin.
Return to the simmer and adjust seasoning.
Serve with lovely freshly made garlic bread and lashings of butter.
In Summer, garnish with torn Basil leaves.
Take one large Onion and chop finely.
Sweat for twenty minutes or so over a low heat with a very large knob of butter and some salt & pepper.
If it looks like it might go dry before softening, just add a bit of oil.
While the Onion sweats, chop between four and six Tomatoes (depending upon size)
Add the Tomatoes to the softened Onion and continue gentle simmering until the Tomatoes have been amalgamated. Don't worry about bits of skin.
Dissolve one Chicken Stock cube in a generous Pint of boiling water and add to the pan.
Simmer for around thirty minutes.
Blitz in food processor then pass through a sieve: You'll end up with a lovely glossy soup which tastes not of Onion or of Chicken Stock, but predominantly of Tomato, plus a tablespoon or so of debris (no more) for the bin.
Return to the simmer and adjust seasoning.
Serve with lovely freshly made garlic bread and lashings of butter.
In Summer, garnish with torn Basil leaves.
