serves 6
ingredients
25g/1oz butter
1 large onion, sliced
1 garlic clove, crushed
2 rashers rindless streaky bacon,
chopped
700g/11⁄2lb tomatoes, peeled and
chopped
1 tablespoon chopped fresh
flat-leaf parsley
1⁄2 teaspoon chopped fresh thyme
1⁄2 teaspoon grated lemon zest
1 teaspoon soft brown sugar
900ml/11⁄2pt vegetable stock
1 tablespoon double cream
salt and freshly ground
black pepper
1 tablespoon chopped fresh chives,
to serve
• Heat the butter in a heavy pan. Sweat the onion for a few minutes until
soft. Add the garlic and bacon. Fry for 2 minutes without browning the
bacon. Add the tomatoes and fry for a further 2 minutes. Add the other
ingredients except the cream and chives. Cook, covered, for 25 minutes.
• Blend or process the soup into a purée, and adjust the seasoning if
necessary. Add a dollop of cream and the chives to each bowl to serve.
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