George2 at 11:54, 30 July 2016

2016-07-30T11:54:47Z

George2: Created page with "'''Ingredients''' 3 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 75..."

2016-07-30T11:52:43Z

Created page with "'''Ingredients''' *3 tbsp olive oil *1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 75..."

New page

'''Ingredients'''
*3 tbsp olive oil
*1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
200g/7oz carrots, chopped
1 bay leaf
1 large sprig fresh thyme
750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped
½ tsp sugar
salt and freshly ground black pepper
200ml/7fl oz passata
500ml/17fl oz vegetable stock
100ml/3½fl oz single cream or low-fat crème fraîche
splash dry sherry
crusty bread and butter, to serve
Recipe tips
Method
Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
Pour into large mugs or bowls and serve with fresh crusty buttered bread.

@@ Line 1: / Line 1: @@
 '''Ingredients'''
 *3 tbsp olive oil
 *1 large onion, chopped
-garlic cloves, crushed
+*2 garlic cloves, crushed
-celery sticks, chopped
+*2 celery sticks, chopped
-g/7oz carrots, chopped
+*200g/7oz carrots, chopped
-bay leaf
+*1 bay leaf
-large sprig fresh thyme
+*1 large sprig fresh thyme
-g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped
+*750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped
-½ tsp sugar
+*½ tsp sugar
-salt and freshly ground black pepper
+*salt and freshly ground black pepper
-ml/7fl oz passata
+*200ml/7fl oz passata
-ml/17fl oz vegetable stock
+*500ml/17fl oz vegetable stock
-ml/3½fl oz single cream or low-fat crème fraîche
+*100ml/3½fl oz single cream or low-fat crème fraîche
-splash dry sherry
+*splash dry sherry
-crusty bread and butter, to serve
+*crusty bread and butter, to serve
- Recipe tips
-Method
+'''Method'''
-Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
+#Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
-Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
+#Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
-Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
+#Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
-Pour into large mugs or bowls and serve with fresh crusty buttered bread.
+#Pour into large mugs or bowls and serve with fresh crusty buttered bread.

Creamy tomato soup - Revision history

George2 at 11:54, 30 July 2016

George2: Created page with "'''Ingredients''' *3 tbsp olive oil *1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 75..."

George2: Created page with "'''Ingredients''' 3 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 75..."