TOMATO AND CARROT SOUP

 

Serves 4

Preparation time: 10 mins

Cooking time: 20 mins

 

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Ingredients:

 

30g/1oz butter

1 onion, chopped

4 carrots, peeled and sliced

6 tomatoes, roughly chopped

725 ml/1¼ pints of chicken stock

Salt and freshly ground black pepper

Crème fraiche

 

 

 

AND THIS IS WHAT YOU DO……………

 

1. Melt the butter in a large, heavy-based saucepan.
    

2. Add the onion and carrots, and cover the pan with a tight fitting lid.  Allow the vegetables to sweat until soft, which will take about 10 – 15 minutes.
    

3. Add the chopped tomatoes and stock, bring to the boil, then simmer for 5 minutes.
    

4. Season to taste and allow to cool slightly.
    

5. Whizz the soup in a blender and pass it through a sieve to give a smooth texture, then return to the pan, reheat and stir through a little crème fraiche.