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Tomato and Balsamic Vinegar Soup |
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Ingredients
1 onion
50g butter
2 cloves garlic
3 sticks celery
2 carrots
1 leek
450g tomatoes (reserve 2 tomatoes for the end of the recipe)
2 tbsp balsamic vinegar
570ml stock
Method
Sweat down the onions in the butter, then add the celery, carrots and leek. Let all the ingredients sweat down with the onions, adding the garlic.
Add the tomatoes whole and let them wilt and collapse in the pan. Add the stock so it covers the ingredients and bring the pan to the boil. Simmer for 30 minutes. Be careful to keep the sweetness in the tomatoes. Check they are not bitter tasting before you take them off the heat.
Blend the pan contents until you get a nice smooth consistency. Pass the contents through a conical strainer to remove pips.
Add some freshness back in by adding the reserved raw fresh tomatoes. Boil the balsamic vinegar until it has reduced by half.
Serve the soup and add a swirl of vinegar to complete the dish.
Reproduced with the kind permission of Simon Rimmer
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