| Love Apple Soup with Claret |
| ingredients: |
The
quantities below are sufficient
for 8/10 people (though you
can refrigerate and have half
the next day).
1 oz (30g or ¼ stick)
butter
4 oz (125g or one cup) chopped
onion
2 oz (60g or ½ cup) grated
carrots
1 medium stick celery, thinly
sliced
2lb (1 kilo) tin tomatoes
2 rounded tablespoons tomato
purée
2 oz (60g or ½ cup) chopped
streaky bacon
¼ pint (150ml or ½
cup) claret
4 tablespoons extra claret
2 pints (1 litre or 5 cups)
water or light chicken stock
1 level tablespoon sugar
2 level tablespoons cornflour
1 bouquet garni
2 or 3 level teaspoons salt
(or to taste)
Single cream (to garnish)
Sprigs parsley or thyme, finely
chopped |
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| method: |
Heat the butter in a large
lidded pan, add the vegetables
and bacon and fry for about
ten minutes over a medium heat,
stirring occasionally, until
they have turned pale gold (but
avoid burning).
Stir in the tomatoes, claret
and water (or stock), bouquet
garni, tomato purée,
sugar and salt. Bring to the
boil, stirring continually and
then cover and simmer for about
an hour , stirring occasionally.
Remove the bouquet garni, liquidise
or seive finely. It's at this
stage that you can refrigerate
some or all of the soup for
use later in the day or the
next day.
Reheat, uncovered, stirring
frequently. Mix the cornflower
with the 4 tablespoons extra
claret, pour a little hot soup
into the claret mix, stirring
vigourously, then add to the
soup. Heat and stir until thick
and simmer for three minutes.
Ladle into warm plates and swirl
in the cream. Sprinkle some
finely chopped parsley or thyme
and serve with crusty bread.
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| "Love
apple" was an early name for tomatoes
so the ingredients are not so hard to
find as you might have first thought!
The soup makes a great start to any
meal, especially in winter. |
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