Post by Manx Cat on Nov 11, 2006 21:57:19 GMT -1
Quantity of ace stock... see my other link...
1 can of chopped tomato or a glut of fresh tomatoes, skinned and chopped (1.5 pounds)
1 can of sweetcorn (large can)
1 nutmeg, grate off about 1 teasp of ground nutmeg
1 table spoon sugar
3 red capsicans. (Sweet red peppers)
1 onion
1 garlic clove.
1 tablesp of olive oil.
Sprig of frresh chopped parsley.
Sweat of the chopped onion wiht a clove of crushed garlic in the olive oil on the hob.
To this add the chopped tomatoes and half teh can of sweetcorn. Reserve the other half for garnish later on.
Cut the red peppers in half, place them on a baking tray, with a brushing of olive oil. Toast them off in teh grill, until their skins blister. Remove from baking tray, place in a plastic bag until the skins slip off them.
Place the red peppers (now skinned off) into the hot onion, garlic and chopped tomato mixture.
Add about a pint or more of good stock. Bring to the simmer. Simmer for about 45 minutes.
When all the ingredients are cooked, place them in a blender and blend until very smooth.
Add the other half of the sweetcorn kernals, mix in.
Roughly chop the parsley (variety is of personal taste) and add to the soup. Add the sugar and mix to taste, sugar is used to take the acidic edge off the soup, not necessary for everyone and fresh tomatoes improves the soup no end! Add grated nutmeg...
If you want it low calorie, serve as is....
If you want a luxury version, add about quarter pint of fresh cream and serve while hot.
Its a lovely soup is this one.
mary xx
1 can of chopped tomato or a glut of fresh tomatoes, skinned and chopped (1.5 pounds)
1 can of sweetcorn (large can)
1 nutmeg, grate off about 1 teasp of ground nutmeg
1 table spoon sugar
3 red capsicans. (Sweet red peppers)
1 onion
1 garlic clove.
1 tablesp of olive oil.
Sprig of frresh chopped parsley.
Sweat of the chopped onion wiht a clove of crushed garlic in the olive oil on the hob.
To this add the chopped tomatoes and half teh can of sweetcorn. Reserve the other half for garnish later on.
Cut the red peppers in half, place them on a baking tray, with a brushing of olive oil. Toast them off in teh grill, until their skins blister. Remove from baking tray, place in a plastic bag until the skins slip off them.
Place the red peppers (now skinned off) into the hot onion, garlic and chopped tomato mixture.
Add about a pint or more of good stock. Bring to the simmer. Simmer for about 45 minutes.
When all the ingredients are cooked, place them in a blender and blend until very smooth.
Add the other half of the sweetcorn kernals, mix in.
Roughly chop the parsley (variety is of personal taste) and add to the soup. Add the sugar and mix to taste, sugar is used to take the acidic edge off the soup, not necessary for everyone and fresh tomatoes improves the soup no end! Add grated nutmeg...
If you want it low calorie, serve as is....
If you want a luxury version, add about quarter pint of fresh cream and serve while hot.
Its a lovely soup is this one.
mary xx