Post by Paulinemom on Nov 19, 2006 7:41:53 GMT
A modern soup with a rich yet sharp taste, that is incredibly quick to make. It uses passata, a light puree of Italian tomatoes, sieved and pasteurised with nothing added but a pinch of salt. Additive-free, it provides that rich tomato flavour and colour that are so often missing in English tomatoes.
For Cream of Tomato, just add 2 tablespoons of double cream or yoghurt.
Serves 4.
INGREDIENTS
1 tbsp olive oil
1 onion, finely chopped
Juice and grated rind of 1 orange
1 x 1 litre/1 ¾ pint bottle passata
300 ml / ½ pint water
Salt and freshly ground black pepper
Cubed tomato to garnish
1.Heat the oil in a deep pan and add the onion. Cook until translucent and then add the rind and juice of the orange and stir thoroughly. Add the passata and water and bring to the boil. Simmer for not more than 5 minutes. Season to taste and garnish with cubed tomato. This makes a delicious thick soup, but if you prefer you can add more water to thin it down.
For Cream of Tomato, just add 2 tablespoons of double cream or yoghurt.
Serves 4.
INGREDIENTS
1 tbsp olive oil
1 onion, finely chopped
Juice and grated rind of 1 orange
1 x 1 litre/1 ¾ pint bottle passata
300 ml / ½ pint water
Salt and freshly ground black pepper
Cubed tomato to garnish
1.Heat the oil in a deep pan and add the onion. Cook until translucent and then add the rind and juice of the orange and stir thoroughly. Add the passata and water and bring to the boil. Simmer for not more than 5 minutes. Season to taste and garnish with cubed tomato. This makes a delicious thick soup, but if you prefer you can add more water to thin it down.