Herb Broth Tomato Soup Recipe
Ingredients
| 1 large mild Spanish onion, finely chopped | ||
| 1 medium-sized leek, washed and finely chopped | ||
| 3 tablespoons fruity olive oil | ||
| Tomatoes | 600 Gram, finely chopped | |
| 3 sun-dried tomatoes, snipped up and soaked in 125 ml (4 fl oz) boiling water, or 2 teaspoons tomato paste | ||
| Sugar | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Finely grated zest of 1/2 orange | ||
| Mint | 2 Tablespoon, finley chopped | |
| Thick cream | 350 Milliliter | |
| Flour | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Flat leaf parsley | 25 Gram, finely chopped | |
| HERB BROTH | ||
| 2 tablespoons fresh chopped thyme or 1 tablespoon dried 2 bay leaves | ||
| Dried marjoram | 2 Tablespoon | |
| Parsley sprig | 1 | |
| Lemon zest strip | 2 | |
| Onion | 100 Gram | |
| Garlic | 4 Clove (5gm) | |
| 1 small, hot dried red chilli, whole, or 1/2 teaspoon cayenne pepper | ||
| Black peppercorns | 10 To taste | |
| Garlic | 1 Clove (5gm) | |
| 1 small piece of cinnamon bark | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
For those who want a quick and easy soup base, throw all the broth ingredients into a saucepan with 1.2 litres (2 pt) water and bring to the boil.
Simmer for 10-15 minutes, strain and use.
To make the soup, use a heavy-bottomed soup pot to fry the onion and leek in the olive oil over low heat until transparent.
Add the chopped tomato flesh.
Pound the sun-dried tomatoes with their liquid to a paste with pestle and mortar (it does not have to be completely smooth), then add to the pot with the sugar (or use the tomato paste).
Continue cooking on a fairly high heat for 2-3 minutes.
Add the garlic, grated orange zest and mint, and cook, stirring, for another 2-3 minutes.
Slowly add the herb broth, cover and simmer for 30-45 minutes.
In a bowl, beat the yogurt (or cream) and flour until smooth.
In a steady stream, slowly pour in a ladleful of hot soup, while continuing to beat.
Repeat with one more ladleful and then slowly pour this back into the soup, stirring constantly.
Continue stirring over very low heat for 7-10 minutes.
Do not boil, or you might have a curdled mess.
Taste and season, then add the fresh parsley.
Serve immediately with crusty country bread.
A green salad, olives and a slice of feta cheese go well with it.
Simmer for 10-15 minutes, strain and use.
To make the soup, use a heavy-bottomed soup pot to fry the onion and leek in the olive oil over low heat until transparent.
Add the chopped tomato flesh.
Pound the sun-dried tomatoes with their liquid to a paste with pestle and mortar (it does not have to be completely smooth), then add to the pot with the sugar (or use the tomato paste).
Continue cooking on a fairly high heat for 2-3 minutes.
Add the garlic, grated orange zest and mint, and cook, stirring, for another 2-3 minutes.
Slowly add the herb broth, cover and simmer for 30-45 minutes.
In a bowl, beat the yogurt (or cream) and flour until smooth.
In a steady stream, slowly pour in a ladleful of hot soup, while continuing to beat.
Repeat with one more ladleful and then slowly pour this back into the soup, stirring constantly.
Continue stirring over very low heat for 7-10 minutes.
Do not boil, or you might have a curdled mess.
Taste and season, then add the fresh parsley.
Serve immediately with crusty country bread.
A green salad, olives and a slice of feta cheese go well with it.
Chef
