Macclesfield Express - - LEISURE - AN­DREW NUT­TER


THE joys of this time of year, when toma­toes are at their prime and burst­ing with flavour.

This soup can be eaten hot or cold and is per­fect with a gen­er­ous dol­lop of crème fraîche and a scat­ter­ing of crispy crou­tons. Serves 4 In­gre­di­ents: ●● Two ta­ble­spoons olive oil ●● Two cloves gar­lic – peeled ●● Two large onions – chopped ●● 900g yel­low vine toma­toes ●● Two roasted yel­low pep­pers skinned and de-seeded ●● 850ml chicken stock ●● Sprigs of thyme ●● Sprigs of rose­mary To serve ●● Gar­lic crou­tons ●● Crème fraîche

●● Op­tional fresh basil METHOD: 1. In a large saucepan heat the olive oil, add the gar­lic and onions and sauté briefly then add the toma­toes and yel­low pep­pers. 2. Add the chicken stock, thyme and rose­mary, bring to the boil and sim­mer for about

30 min­utes. 3. Blend in a liq­uidiser, pass through a sieve and sea­son to taste.

4. When you are ready to serve, re­heat the soup – pour into bowls and driz­zle with crème fraîche, serve with crou­tons on the side and torn basil leaves if de­sired.

Nut­ters Res­tau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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