Serves
4
|
25
g (1 oz) butter
|
2
onions, chopped
|
2
stick celery, chopped
|
2
rashers streaky bacon, rinded and chopped
|
2
x 397 g (14 oz) cans tomatoes, sieved
|
2
tablespoons tomato puree
|
300
ml (1/2 pint) chicken or vegetable stock
|
Few
drops Worcestershire sauce
|
Salt
and black pepper
|
2
tablespoons chopped fresh mint
|
TO
GARNISH:
4
teaspoons natural yogurt
Fresh
mint sprigs
|
Melt
the butter in a large saucepan and fry the onions, celery and bacon for 5
minutes without browning. Add the tomatoes, tomato puree, stock, Worcestershire
sauce and salt & pepper and bring to the boil.
Lower
the heat, cover the pan and simmer for 15 minutes. Sieve of place in a blender
or food processor and blend until smooth. Leave to cool for 30 minutes to 1
hour.
Stir
in the fresh mint and adjust the seasoning. Chill in the refrigerator.
Serve
in chilled soup bowls, with teaspoon of yogurt swirled into each and garnished
with sprig of fresh mint.
Note: Mint can be chopped quickly and easily in food
processor.
Serving
Suggestions: Serve with crispy
fried. Garlic-flavored croutons. For a light summer lunch, serve with French country
Pate and crusty wholemeal bread.
Variation: Use fresh basil to replace the mint. Single cream can
be substitute for the natural yogurt for richer flavor.
Freezing
Instructions: Pack in a rigid
container allowing a 1 cm (1/2 inch) headspace. Freeze for up to 3 months. Thaw
overnight in the refrigerator.
Microwave
Instructions: Microwave on
DEFROST for 20-25 minutes breaking down the block as it thaws. Chill in the
refrigerator before serving.
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