The Land of Bibble

A New Chapter

Tomato Soup

Method

1. Score a cross in the base of each tomato and put into boiling water for 30 seconds. Place in cold water and then peel the skin away from the cross and roughly chop.
2. Heat the butter in a large pan, add the onion and cook over a medium heat until soft. Add the anchovies and cook for 1 minute, breaking up the fish with a wooden spoon. Add the tomato, chill, lemon rind, tomato puree, stock and bayleaf. Bring to a boil, then reduce heat and simmer for 20 minutes, Add sugar based on ripeness of tomatoes. More sugar for less ripe.
3. Remove the lemon rind and bay leaf, cool the soup slightly, and blend in a food processor until smooth.
4. Serve with a basil leaf of two and some nice fresh crusty bread.

Ingredients

• 1kg ripe tomatoes
• 20g butter
• 1 small onion, finely chopped
• 4 anchovy fillets, drained
• 2 bird's eye chillies, seeded and finely chopped
• 1 strip lemon rind, pith removed
• 2 cups chicken or meat stock
• 1 tablespoon of tomato puree
• 1 bay leaf
• 1-2 teaspoons sugar
• basil 3-4 leaves
• salt and pepper