This was inspired by a pot of soup I bought for my lunch from Delifonseca. It was totally delicious. I tried to recreate it at home and while I didn’t get it 100% the same I did make a really good approximation. I think it could be enhanced with a dollop of cream or creme fraiche if you want to but it’s not vital.
- 1 small onion chopped
- 1 clove garlic chopped
- 2 sticks celery really finely chopped
- 2 punnets of tomatoes (around 14 large toms)
- 1/2 pint chicken stock
- tablespoon tomato puree
- 1/2 a chilli chopped (more if you like it really hot)
- seasoning
- small bunch of fresh mint
- Boil some water and immerse the tomatoes to remove the skins.
- Sweat down the celery, onion and garlic till transparent.
- Chop the skinned tomatoes and add to the pan cook down for about 10 mins and , add the chicken stock and cook gently for about 20 mins.
- Check the seasoning and add salt and black pepper to taste.
- Add the chilli & puree and cook for another 5 mins.
- Add the freshly chopped mint and whizz with a blender till smooth.
Footnote: I uploaded this recipe to my food.com account and it gives a dietary value breakdwon and calorie wise apparently it’s 134.9cals per portion for the version I posted there, which is slightly different as the site is yankified.
http://www.food.com/recipe/tomato-chilli-and-mint-soup-445745
