That was the comment hurled at me when I presented my youngest daughter with this soup.
Let me explain.
My Aunt (Mary) lives on the side of a windswept hill in the South Wales mining town of Abertillery. – simply, and diplomatically, not the most desirable of places – not the type of place where tomatoes grow outside – more likely to be raised with difficulty in a greenhouse (heating a must early on the season)
Ever a lady to place scorn on frivolities and waste, she makes an excellent soup from tinned tomatoes, carrots, onions stock cubes and a swirl of cream. We all love it.
Clearly my daughter loves it more than the offering above.
During winter time when the tomatoes overcrowding my kitchen are just a wistful memory, I will post up her recipe.
Today is more about the celebration prime, seasonal produce.
Who am I kidding?
It’s about using up these mountains of tomatoes before they slide past their best…………………….
2 KILOS OF CHOPPED, ASSORTED TOMATOES.
2 LARGE CARROTS THINLY SLICED (I USE A MANDOLIN FOR THESE AND THE ONIONS)
4 MEDIUM ONIONS, THINLY SLICED.
100G BUTTER, UNSALTED
A SPLASH OF SUNFLOWER OIL – PREVENTS THE BUTTER FROM BURNING
600 ML OF WATER
100ML OF FRESH CREAM.
SALT TO TASTE
A FEW SPINACH AND RICOTTA TORTELLINI (ABOUT 6 PER PERSON )
CHOPPED FRESH TOMATOES TO GARNISH – AS MANY VARIETIES AS YOU HAVE.
BREAD IF YOU THINK YOU CAN EAT IT.
1. Heat the butter and oil in a deep heavy based pan.
2. Add the onions and carrots, cover and fry gently for 15 minutes – stir regularly.
3. Add the tomatoes, stir and cover again for 10 minutes.
4. Remove lid, add the water and gently bring to the boil.
5. Cover the soup again and cook for 30 minutes on a gentle heat.
6. About 10 minutes before serving time, throw the tortellini into some boiling , salted water and cook until they rise up to the top of the pan. Drain and keep to one side
7. During the last 30 minutes, the assorted chopped tomatoes can be diced ready for the garnish.
8. When the mixture is ready, get another pan and sieve out the soup to remove the seeds and skins.
9. Just prior to serving, add the salt to taste and swirl in the cream – do not boil after this point.
10. To assemble the dish, put the tortellini in the bottom of a soup plate, slowly add the soup around them, and finally scatter over the garnish.
11. Serve and enjoy.
NOTE – I like to contrast hot and cold and soft/smooth and crunchy textures – it may not be to everyone’s taste to have cold diced tomatoes as a garnish for this soup – It is not mandatory, but at least try out the taste with a small amount of the soup – you won’t regret it. Promise.!