TOMATO SOUP RECIPE

INGREDIENTS - FOR 4 PEOPLE

➔ 1 kg tomatoes

➔ 1 tbsp butter

➔ 1 sprig of fresh tarragon (dried if you can't get fresh)

➔ 1 liter of chicken stock

➔ Sugar, sea salt and cayenne pepper to taste

➔ 4 tbsp Creme Fraiche

➔ 12 leaves of fresh basil

METHOD

1. Chop the tomatoes.

2. Fry the chopped tomatoes gently in the butter.
3. Add the tarragon and enough stock to cover the tomatoes.
4. Add salt and pepper to taste, stir well and cook until the tomatoes are
disintegrating.
5. Strain the soup into another pan and then add the chicken stock.
6. Reheat the soup and simmer until it's the right consistency, stirring
occasionally.
7. Add sugar, salt and pepper to taste.
8. Serve with a swirl of Creme Fraiche and garnish with the fresh basil leaves.
DEFINITIONS

To chop: To cut food into small, even-sized pieces using a knife or food processor.

To fry: cook in hot fat.

To garnish: To add a small decoration, often edible, to a savory dish just before
serving to enhance its finished appearance.

To simmer: keep a liquid just below boiling point, usually in a pan on the hob, e.g.
simmer the sauce until it starts to thicken.

To stir: To agitate an ingredient or a number of ingredients using a hand held tool

such as a spoon.

To strain: To pass wet ingredients through a sieve to remove lumps or pieces of

food, e.g. strain the stock to remove any small pieces of meat.