Macclesfield Express - - LEISURE - AN­DREW NUT­TER


Serves 4 TOMA­TOES are at their sea­son peak right now – so why not ben­e­fit and be thrifty too? Nip down to your lo­cal veg mar­ket and there’s bound to be a box of squidgy toma­toes at a knock-down price, just per­fect for mak­ing soup.

In­gre­di­ents: ●● 2 TA­BLE­SPOONS olive oil ●● 2 CLOVES gar­lic ●● 2 LARGE onions – chopped ●● 200ML red wine ●● 1 TA­BLE­SPOON tomato purée ●● 1 SWEET pota­toes – peeled and diced ●● 900G vine toma­toes ●● 850ML chicken stock ●● SPRIGS of thyme

●● SPRIGS of rose­mary

Method ●● 1. In a large saucepan heat the olive oil, add the gar­lic and onions and sauté briefly, add the red wine and re­duce by half, then add the tomato purée, sweet pota­toes and toma­toes and stir. ●● 2. Add the chicken stock, thyme and rose­mary and bring to a sim­mer – leave for about 30 min­utes. ●● 3. Blend in a liq­uidiser, pass through a sieve and sea­son to taste. ●● 4. When ready to serve, re­heat the soup – pour into bowls and driz­zle with crème fraiche.

Nut­ters Res­tau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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