I made an easy peasy tomato soup the other day. Tomatoes tend to get used more in sweet and sour chutneys than in soups. And to team it up with, I baked a dozen buns. I’m looking forward to the cooler season when the soil turns drier. Then I can plant at least a dozen tomato plants. With all the rains we have had this year, the soil is still slushy, so planting will have to wait for a little while longer.
|Tomato harvests from the past|
For the soup I used…
4 firm ripe tomatoes
1 small onion, finely chopped
1 clove of garlic, chopped
A quarter tsp of coarsely ground pepper
A knob of butter
500 ml chicken stock
1 tbsp flour
Salt to taste
3-4 serrated coriander leaves, chopped fine
Blanch the tomatoes and remove the skin. Chop them up roughly.
Heat the butter in a pan. Fry the onion and the garlic.
Add the tomatoes and cook till they start to break down.
Blitz in a blender, then strain the mixture so that the seeds can be discarded.
In the same pan, heat the chicken stock and then add the strained tomato mix.
Stir and season with salt and pepper. cook for about 15 minutes.
Mix the flour with a bit of water so that there are no lumps.
Add it to the soup. Adjust the seasoning and take it off the heat.
Serve in bowls with a sprinkling of the chopped herbs.