WEEK 28
QUICK TOMATO SOUP
Hi, and welcome to our Vegetarian Kitchen. This week, a very quick Tomato Soup perfect for a supper or lunch. Before we start, a quick note for those who have made the Pickled Onions from Week 24- they are now ready to eat! Enjoy! (http://vegetariankitchenuk.blogspot.com/2011/09/week-24-pickled-onions.html
Back to our Tomato Soup, vegetable soups, when eaten in a restaurant or hotel are not always what they seem. We had a lovely vegetable soup in a country pub, only to be told later (when we asked for the recipe) that it was made with chicken stock! Rest assured, ALL our ingredients are suitable for vegetarians ( though not Vegans as we use dairy products).
INGREDIENTS
400g TIN CHOPPED TOMATOES
Half Pint Vegetable Stock (OXO GREEN) (or stock of your choice
Half Pint Milk
4 Tablespoons Single Cream
Half teaspoon dried Oregano
1 small Onion finely chopped
2 oz Butter
Salt & Black Pepper
Fresh Parsley to garnish
METHOD
Gently fry the onion in the butter, do not burn. Add tin chopped tomatoes, stock, Oregano and bring to the boil. Reduce heat and simmer for 10 minutes. Remove from heat. Alow to cool and liquidise.
Add the milk stirring all the time and bring to boil, Stir in the cream. Check seasoning and add salt and pepper to taste. Before serving, sprinkle fresh Parsley over the top.
Delicious with crispy rolls or fresh, crusty bread.
BON APPETIT.
