Skip to main content

Roast Tomato Soup

Roast Tomato Soup

There are seven tomato soup recipes in the summer vegetable section of The Soup Book  - classic tomato soup, cream of tomato, tomato borscht, gazpacho, sopa de tortilla and smoked tomato. I chose roast tomato by Sofia Larrinua-Craxton  because it looked simple and reasonably straightforward and today I had a lot to do.  As you might expect the ingredients include tomatoes (plum are specified but I couldn't find any in my supermarket), a red onion, garlic, vegetable stock (not home made, I'm afraid) and sun-dried tomato paste.

The recipe involves roasting the tomatoes, onions and garlic, then liquidising them with the stock and and paste. Very simple. The complete mix tastes good and it'll be re-heated for lunch tomorrow.

Earlier today I was down at the Dublin Food Co-op where I chatted to one of the co-founders. I can remember going to it years ago when it was located on Pearse Street, but before that it was in Temple Bar. Anyway, I bought a nice piece of Emmental before buying soup from the cafe - sweet potato and swede, with basil oil swirled on top. Very good and there was definitely a home-made quality to it. 

And while on the subject of soup, I must thank an old family friend (she knows who she is) who sent me another soup recipe book. Very thoughtful of her.

Very Funny, Honey!

I received an e-mail from the County Dublin Beekeepers' Association yesterday. It was about reports of eight-legged bees found in the Dublin Mountains. Bear in mind yesterday's date.

Very Yummy (no honey)

I don't usually put recipes in my blog, but I made these flapjacks yesterday from a Good Housekeeping recipe and the recipe is worth sharing.

Flapjacks - but not as you've ever had them before!

200g butter
150g demerara sugar
4 TBS golden syrup
1 tsp ground cinnamon
finely grated zest 1 orange (or half an orange)
400g jumbo oats
100g sultanas or raisins

Pre-heat oven 190' C (170'C fan oven), gas 5.
Grease & line 20.5cm square baking tin.
Melt butter in large pan.
Add sugar, syrup, cinnamon and orange zest.
Stir & heat gently until sugar dissolves.

Remove pan from heat.
Stir in oats and dried fruit.
Press into baking tin and bake for 15-20 minutes until lightly golden.
Leave to cool before cutting into squares.

Calories - you don't really want to know.
Store in airtight tin for up to 3 days - but they'll be gone by day 2.

Bee is for other blogs 

Take a look at this - Show me the honey.
Labels:

Comments

Post a Comment

Popular posts from this blog

Tuscan Bean Soup

Tuscan Bean Soup This recipe calls for canned beans (borlotti, flageolet or cannellini) and as I have been tidying and cleaning out our cupboards I've used cannellini beans. I have to mention that the younger offspring has done an impressive job on the cupboards. That's enough about him. Back to me and my soup! Other ingredients include onion, carrots, leek, garlic, tomatoes, tomato puree (I substituted sun-dried tomato paste as there was an open jar of it in the fridge), chicken stock (I had to use a cube as my home-made reserves have been used up) and spinach.When ready it's served with ciabatta bread, grated Parmesan and a drizzle of olive oil. So it's quite a rich soup. We've just had the Tuscan bean soup for lunch. All enjoyed it. The adult males were particularly forthcoming in their praise. The spouse liked the "tomato-ey sharpness" and mused that ham stock should be considered as an alternative to chicken stock. Bees' Cheese and other recipes H
Post a Comment
Read more

Lovage Soup

Lovage Soup   Today I made lovage soup, the second recipe by Sophie Grigson in The Soup Book that I have used in the last four days. She introduces the recipe with these remarks: "If you don't grow this old-fashioned herb yourself, ask around among your gardening friends or head down to the nearest garden centre to see if they sell it. " As I mentioned in my last blog entry (18th May), lovage now features among the herbs in my front garden. As the spouse left the camera at home, I took some photographs. Parsley, sorrel and lovage in Minnie's garden. Rosemary, parsley and lovage in Minnie's garden.  I had hoped to add chervil to my collection of herbs - there's a recipe for vegetable and chervil soup in The Soup Book - but "Young Stephen" wasn't able to source any for me. At least he tried. Just while I'm mentioning Stephen, I have to reveal that the spouse and the older offspring claim that he has been mention
1 comment
Read more

Mulligatawny Manoeuvres

Mulligatawny I see it's only been six months since I last made mulligatawny. The first time was back in May 2011 when I followed Roopa Gulati's recipe in The Soup Book ; last September I used The Essential Asian Cookbook . Today I used Rick Stein's India , a Christmas present from the spouse. It's one of those luxurious recipe books with thick paper and beautiful, vibrantly colourful photos. We had all been impressed by Roopa's recipe, less so by the second book, so how would we fare today? Well, those two recipes both involved apple. Rick's did not, so I felt that this must be a more authentic recipe. If Anglo-Indian cooking has any authenticity these days. Still, Rick states that his recipe is on the menu at the Madras Club in Chennai. It involves making a spice paste first and then the soup. Ingredients: The paste called for coriander seeds, cumin seeds, peppercorns, curry powder, turmeric, garlic, ginger, and fresh coriander, curry and mint leave
Post a Comment
Read more