88
Ingredients
- 25g/1oz butter
- 1 large onion, sliced
- 1 garlic clove, crushed
- 2 rashers rindless streaky bacon, chopped
- 700g/11⁄2lb tomatoes, peeled andchopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1⁄2 teaspoon chopped fresh thyme
- 1⁄2 teaspoon grated lemon zest
- 1 teaspoon soft brown sugar
- 900ml/11⁄2pt vegetable stock
- 1 tablespoon double cream
- salt and freshly ground black pepper
- 1 tablespoon chopped fresh chives, to serve
Instructions
- Heat the butter in a heavy pan. Sweat the onion for a few minutes until
soft. Add the garlic and bacon. Fry for 2 minutes without browning the
bacon. Add the tomatoes and fry for a further 2 minutes. Add the other
ingredients except the cream and chives. Cook, covered, for 25 minutes. - Blend or process the soup into a purée, and adjust the seasoning if
necessary. Add a dollop of cream and the chives to each bowl to serve
