Ingredients:
For the Tomato Soup:
8-10 whole fresh plum tomatoes
2 tins of whole Plum tomatoes
1 onion chopped
1 garlic, chopped
1 bay leaf
1 small bunch of fresh basil
1 splash of Worcestershire sauce
1 tbsp of concentrated tomato paste
1 pint of chicken stock
olive oil
salt & pepper
For the Parmesan Cheese crisps:
Fresh block of Parmesan cheese, grated.
1 non stick frying pan or non stick tray with greaseproof paper for the oven.
Use plum tomatoes, cut in half, face down, drizzle with some olive oil and season with salt. Place in the oven for about 20 mins on 200c
While the tomatoes are roasting, slice 1 onion and 1 garlic cloves, in a drizzle of olive oil, sauté them until soft.Once the onions are soft pour in 2 medium tins of whole plum tomatoes and their juices, the better brand, the better the quality...Simmer on medium and then when the tomatoes that are in the oven caramelised and soft, add them too, with the juices as well.
Add the bay leaf, and a small bunch of fresh basil leaf, 1 tbsp of concentrated tomato paste, 1 splash of Worcestershire sauce, salt and pepper. Continue to simmer for a further 20 mins on medium.
next step, remove the bay leaf and the basil and using a hand blender, blend everything. Then pass the soup through a sieve, this will keep the tomato skins out and the seeds. It will also give the soup a nice creamy texture.
To make the parmesan crisps, all you need is freshly grated parmesan, sprinkle a good handful onto a non stick frying pan (you could bake as well, on greaseproof paper for about 7 mins) Heat pan on about 7, quite high...When you see the parmesan starting to bubble and colour, remove from the heat and allow to cool for a few minutes.
When it has cooled down, use a spatula to lift the large crisp onto a chopping board, and then you can cut into what ever shape you want for serving. You can also mould onto a cup and make cups out of them.
Tomato Soup served with Parmesan Chips.....Enjoy x
No comments:
Post a Comment