This delicious, hearty soup is the perfect counterfoil to the cold days ahead.
This recipe comes courtesy of Oscar’s restaurant. Images courtesy of www.foodandwinephotography.com Serves four.
75 grams chopped celery
75 grams chopped carrot
25 grams butter
One 400 gram tin of plum tomatoes
Four fresh vine tomatoes, chopped
One medium onion, chopped
50 ml cream
Half tbsp fresh oregano, chopped fine
3 tbsp fresh basil, chopped
300 ml chicken stock
2 tsp very good quality extra virgin olive oil
Salt and pepper
Into a thick based stockpot add the onion, celery, carrot, and butter, and allow to soften without colouring.
Add all the tomatoes and the stock and simmer for 10 minutes.
Add all the other ingredients and bring back to a gentle simmer cook for around seven more minutes.
Check the seasoning and serve drizzled lightly with some olive oil.