Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 > Can anyone let me have a copy of Delia s Roast Tomato and Basil Soup. Fresh Tomato Soup with Basil (hope that's the one) 1.5lb ripe toms, cut in quarters, leve the skins on 1 med onion, chopped small 1 med potato, chopped small 1 clove garlic, crushed 0.5pt stock 2 teaspoons fresh chopped basil 1.5 tablespoons good quality olive oil salt and freshly milled black pepper Gently heat olive oil in a saucepan, add onion and potato and soften slowly without browning. (10 - 15 mins) Add toms, stir well and let them cook for a minute. Pour stock over the toms, stir, season and add garlic. Cover and simmer for 25 mins. When soup is ready, pass rthrough a sieve to extract skins and pips. Taste to check seasoning, add basil, reheat and serve with crusty French bread. If the weather is hot (fat chance) , can be served ice cold. Note: if you cannot get fresh basil, use 1 teaspoon of dried and add at the same time as the toms. Enjoy, and I hope you are feeling better soon. Lynda SAHM to (8), (6), Fraser (3), Callum (15/5/00) Newsletter editor, Mid-Northumberland Branch Area Rep, Region 7 www.familygarland.co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 Can anyone let me have a copy of Delia s Roast Tomato and Basil Soup. Have been given a large bag of toms and feel sure its just the thing for 'ick bears confined to barracks so to speak. just hope dds & dh don't go down with this Caroline Jersey Still fuzzy around the edges Germain Jersey British Channel Islands 49D11'N 02D07'W Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 Caroline (Jersey) wrote Can anyone let me have a copy of Delia s Roast Tomato and Basil Soup. Roasted Tomato Soup with a Puree of Basil 1.5lb (700g) ripe red tomatoes 1 fat clove of garlic, chopped 1 small bunch fresh basil leaves 1 x 4oz (110g) potato 15floz (425ml) boiling water 1 heaped teaspoon tomato puree 1 teaspoon balsamic vinegar approx. 3 tablespoons extra virgin olive oil salt & freshly milled black pepper You will also need a solid, shallow roasting-tray - approx 13x13 in (33x33 cm) Pre-heat the oven to gas mark 5, 375F 190C Skin the tomatoes by pouring boiling water over them, then leave them for 1 minute exactly before draining them and slipping off the skins. now slice each tomato in half, arrange the halves on the roasting-tray, cut side uppermost, and season with salt & pepper. Sprinkle a few droplets of olive oil on to each one followed by trhe chopped garlic, and finally top each one with a piece of basil leaf (dipping the basil in oil first to get a good coating). Now pop the whole lot into the oven and roast the tomatoes for 50 minutes-1 hour or until the edges are slightly blackened. About 20 minutes before the end of the roasting time, peel and chop the potato, place it in a saucepan with some salt, 15floz (425ml) or boiling water and the tomato puree and simmer for 20 minutes. When the tomatoes are ready, remove them from the oven and scrape them with all their juices and crusty bits into a food processor, then add the contents of the potato saucepan and whizz everything to a not-too-uniform puree. If you watn to, you can now sieve out the seeds but Delia prefers to leave them in as she likes the texture. Just before serving the soup - which should be re-heated very gently- make the basil puree by stripping the leaves into a mortar, sprinkling with 1/4 teaspoon of salt, then bashing the leaves down with teh pestle. it takes a minute or two for the leaves to collapse down and become a puree, at which point add 2 tablespoons of olive oil and the balsamic vinegar and stir well. Pour the soup into warmed serving bowls and drizzle the basil puree onto the surface, giving a marbled effect. Cerys Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 Cerys' version sounded better! Lynda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 In article , germainsjy@... writes >Can anyone let me have a copy of Delia s Roast Tomato and Basil Soup. >Have been given a large bag of toms and feel sure its just the thing for 'ick >bears confined to barracks so to speak. just hope dds & dh don't go down with >this http://www.deliaonline.com/recipesandfood/recipebrowser/?contenttype=rcp e_a & RecipeID=504 HTH! Cath Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 Sorry it does doesn't it. Toms in oven as we speak! Caroline > ** Original Subject: Re: Tomato Soup > ** > > ** Original Date: Wed, 19 Sep 2001 13:30:41 +0100 > ** Original Message follows... > > Cerys' version sounded better! > > Lynda Germain Jersey British Channel Islands 49D11'N 02D07'W Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 Cerys Thank you this is the beast I was thinking of Caroline Jersey > ** Original Subject: RE: Tomato Soup > ** > > ** Original Date: Wed, 19 Sep 2001 13:27:10 +0100 > ** Original Message follows... > > Caroline (Jersey) wrote > > Can anyone let me have a copy of Delia s Roast Tomato and Basil Soup. > > > > Roasted Tomato Soup with a Puree of Basil > > 1.5lb (700g) ripe red tomatoes > 1 fat clove of garlic, chopped Germain Jersey British Channel Islands 49D11'N 02D07'W Quote Link to comment Share on other sites More sharing options...
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