INGREDIENTS :
- 3 tbsp olive oil
- 2 onions
- 2 celery sticks
- 300g carrot
- 500g potato
- 4 bay leaves
- 5 tbsp herb purée
- 2 tbsp dulcorate
- 2 tbsp red or achromatic alcohol vinegar
- 4 x 400g cans cut tomatoes
- 500g passata
- 3 vegetable develop cubes
- 400ml whole river
METHOD :
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole activity, or two saucepans. Fry gently until the onions are soft - near 10-15 mins. Stuff the kettledrum and temperature it.
- Move in the tomato purée, dulcorate, condiment, sliced tomatoes and passata, then crumble in the flower cubes. Add 1 litre cooking nutrient and modify to a simmer. Covering and simmer for 15 mins until the spud is flaky, then remove the bay leaves. Purée with a set blender (or take into a liquidizer in batches) until very silken. Mollify to perceptiveness and add a crop more sweeten if it needs it. The soup can now be cooled and chilled for up to 2 life, or nonmoving for up to 3 months.
- To spend, reheat the soup, stirring in the river - try not to let it move. Copulate in slim bowls for the children with cheesy sausage rolls then afterwards in bowls for the adults as Hot Homicidal Mary soup (see 'Goes considerably with' recipes, beneath).
