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Recipes

   Cream of Tomato Soup

recipe image
A creamy version of that old perennial favourite. Omit the bacon and fry the vegetables in a little oil if you want to make a vegetarian version.
Ingredients
Serves: 6

3 Rashers Streaky bacon, rinded and chopped
1 Onion, chopped
1 Large Carrot, peeled and chopped
2 x 400 Gram Cans chopped tomatoes (14 oz)
900 ml Vegetable stock (1 1/2 pints)
1/2 Teaspoon Dried thyme
1/2 Teaspoon Dried rosemary
275 Gram Creme fraiche (10 oz)
1/2 Teaspoon Celery salt, optional
Black pepper to taste
Method
Dry fry the streaky bacon & add the onion and carrot with 3 tablespoons water. Cover and 'sweat' them for about 20 minutes until soft.

Add the tomatoes, stock and herbs and bring to the boil. Lower the heat and add the remaining ingredients. Simmer for about 20 minutes then blend until smooth.

Before serving reheat gently.



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