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Recipe Ingredients
1lb tomatoes
2 pints stock
1 stick celery
1 onion
1 carrot
2 or 3 bacon rinds
1oz butter
1oz flour
2 teaspoons finely chopped basil
Salt and pepper to season
A pinch of sugar
Preparation and cooking instructions
Begin by peeling and chopping the onion and peeling and
slicing the carrot. Then wash and chop the celery into smallish
pieces and wash and slice the tomatoes. Now melt the butter
in a large pan and add the bacon rinds, the onion, the carrot
and the celery. Stir so that the vegetables are coated with
the butter, then stirring occasionally simmer very gently
for a few minutes to allow the vegetables to soak-up the butter,
but not to brown.
Now add the sliced tomatoes, stock, salt and pepper. Put
the lid on the pan and bring to the boil, then simmer gently
for approximately one hour, stirring occasionally. Next check
that the vegetables are tender.
Then, over a basin, press the soup through a sieve, to extract
the pips, the skins and the bacon rind. In a small basin mix
the flour with a little water, to make a smooth paste and
add this to the soup in the basin, add the chopped basil.
Rinse-out the pan and then return the soup to the pan.
Stirring continuously bring the soup to the boil and then
let the soup boil for three minutes. Taste to see if the soup
needs a little more seasoning and add if needed, add the sugar,
stir and serve.
If you feel the soup is too thin remove the soup from the
heat, mix together a little more flour and water, add this
to the soup, return the soup to the heat and re-boil.
If you think that the soup is too thick, remove the soup
from the heat and add a little more stock, stir and reheat.
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