Tomato soup with fresh basil paste

Tomato soup with fresh basil paste

By
From
Encyclopedia of Food and Cookery
Serves
6

Make the basil paste in the summer when the fresh herb is available, and keep it, covered with oil, in the refrigerator for the winter months.

Ingredients

Quantity Ingredient
1 teaspoon olive oil
1 carrot, sliced
1 small leek, sliced, (white part only)
or 8 spring onions, chopped
1 garlic clove, crushed
1 sprig fresh thyme
or small pinch dried thyme
1/2 bay leaf
3 ripe tomatoes, chopped
1 tablespoon tomato paste
1.25 litres chicken stock
1 teaspoon salt
freshly ground black pepper

Basil paste

Quantity Ingredient
2 handfuls fresh basil leaves
2 teaspoons olive oil

Method

  1. Heat olive oil in a large heavy saucepan, add carrot, leek or spring onions and garlic and cook gently for 5 minutes. Stir in thyme, bay leaf, tomatoes and tomato paste, then the chicken stock. Heat until simmering. Season with salt and pepper, and simmer, half covered, for 20 minutes.
  2. To make basil paste, put basil leaves and olive oil in a blender or food processor fitted with steel blade and blend to a paste.
  3. Rub soup through a sieve and return to saucepan (or purée in a blender or food processor and strain back into pan). Reheat and serve, swirling a small dollop of basil paste into each serving.
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