Monday, September 22, 2008

Tomato Soup

When I lived with my sister in St. German en Laye just outside of Paris this soup was a great favourite of ours. I had not made it for about 15 years when yesterday I came across a typewritten recipe and decided to make it for lunch. Really good!

This soup is an ideal use for slightly over mature tomatoes and as a rule the redder and more mature the tomatoes the better the soup. Adding roasted Romano peppers sweetens the soup and give it a bit more depth.

  1. 2 big sliced red onions;
  2. 8 big peeled tomatoes cut into quarters (to peel tomatoes cut incision into the skin from top to bottom and in a bowl pour hot water over the tomatoes. The skin should peel of easily after about 30 sec);
  3. 1 litre Chicken stock;
  4. Two large mealy potatoes cut into cubes (these are optional and only serve to thicken the soup);
  5. Optional extras: roasted Romano peppers and chilli;
  6. 2 tbsp butter;
  7. Creme fresh;
Soften onion in a heavy bottomed pot, add tomatoes, potatoes (optional) and stock. Simmer for about 15 min and purée in a mixer. Season and serve with a dollop of crème fresh and a drizzle of best olive oil.