Music:Dunstable: Sub tuam protectionem, 2nd kbd arr.
Garlic and tomato soup.
This is the soup I made for everyone who came on holiday last week. Modified shamelessly from Cooking for Crowds, by Merry White, Penguin 1976, ISBN 0 14 046.242 2.
1 large head of garlic, peeled and chopped 1 medium onion, chopped 6 tbs olive oil 1 can passata, or 2 cans chopped tomatoes, or, heck, tomato-in-a-tube 1.5 pints strong vegetable stock Fresh thyme to taste A couple of bay leaves Black pepper Salt 1 small carton single cream Parsley to garnish
Very gently fry the garlic and onion in the oil. Don't brown them. Add the stock, tomatoes, thyme, bay leaves, and simmer for 40 minutes. Fish out the bay leaves, and discard. Swoosh the remainder in a food processor until it's pretty nearly homogeneous.
You can freeze it at this stage, if you're not driven ravenously hungry by the delicious smell.
Season with salt and pepper to taste, remove from heat, stir in the cream. Serve and garnish.
grumpy