This one is very similar to the tomato soup I made last month, and has almost the same ingredients. I used beef stock rather than vegetable stock this time, which really brings out the flavour of the tomatoes, so unless you’re vegetarian go for the beef!
Soften 8 ounces of sliced carrots and a medium-sized, chopped onion in 2 ounces of butter. Add 8 ounces of peeled and chopped tomatoes and 1 3/4 pints of stock and gently simmer until the carrot is cooked. Liquidise and pass through a sieve to remove seeds before returning to the pan. Season with salt and pepper and add 1/4 pint of single cream and some chopped chives.
Soup 7/10; attractiveness 1/10.
#68 Carrot and Tomato Soup – 7/10. Really delicious. Sieving it and adding cream made it really silky and smooth, which is important when you can hardly open your mouth. It freezes brilliantly too.
Neil Cooks Grigson 