Soup 318Where to start? What is better than soup? Zuppa la mancia (for end of season when there is a handful of this and that...
Soup 320Ophelia This is a very rich creamy winter soup with an unusual combination of flavours. You can subsbreastute Brie for the Camembert but either must be well ripened, and...
Oh, just realised I haven't posted my favourite soup recipe ever.
Tomato soup that tastes of tomatoes and is red not orange
2 medium to large onions 2 tbsps Olive oil 4 x 14oz (400g) tins of whole tomatoes 3 fist sized potatoes fresh herbs, ideally basil 8 cloves garlic soy sauce lashings of pepper green pepper to serve
All quanbreasties are very approximate.
Peel the potatoes and cut into dice, not too small. Peel the onions and chop roughly. Peel the garlic cloves, put through a garlic press or mash to a pulp with the blade of a knife. Chop the herbs. Heat the oil in a pan (pressure cooker if you have one) and fry the onion till it is going really brown - it does not matter if it sticks a little. Add the potato and cook a couple of minutes more.
Add the garlic and herbs. Dried herbs should only be used as a last resort. Open the tins of tomatoes and put them straight in the pan, without trying to break them up at all. Do not use fresh tomatoes - tinned are definitely better. Grind in lots of black pepper.
Pressure cook about 10 minutes, simmer 20 minutes or microwave on high for 10 minutes. The idea is that the potatoes are soft, but not mushy. Take half the soup and liquidise it. Stir this back into the rest of the soup. This gives a nice thick soup but with lots of interesting bits to chew on. Stir in a little soy sauce.
Soup 319I found this soup recipe in Ursula Cavanagh's 'The Wholefood Cookery Book' last winter. It's a very...
Serve with a ring of green pepper on top. -- If vegetable oil is made of vegetables, what is baby oil made of? Steph Peters, Manchester, England
