57 Varieties

Writing about https://caseyleaver.wordpress.com/2006/10/04/tomato-soup-for-the-soul/

A different tomato soup – and one which I am trying not to spill over my keyboard as I type.

Incidentally I was reading Lindsey Bareham’s A Celebration of Soup the other day, and she claims to have over 20 versions of pumpkin soup – there surely must be more. Mine never turn out the same twice for a start!

  • 6 (or so) fat over-ripe vine tomatoes
  • A good slug of olive oil
  • Sweet smoked paprika
  • Salt & Pepper
  • 1 bottle of passata
  • Chilli oil
  • Glass of good red wine
  • Water – splash
  • Beef stock (condensed in bottle) – glug

Roast the tomatoes in a good slug of olive oil in a medium over for 20 minsa of so (I did mine while I happened to be doing some tray-baked sausages). Then transfer to the hob and add all the other ingredients to taste. Bring to a simmer and then hand blend and serve.

I ended up unable to wait for the soup so I served it with a roasted sausage and onion baguette each! But I have brought the substancial left-overs into work.

Which reminds me:

Bubble and squeak and homemade chutney are back on the menu as part of a campaign launched this week to urge people to return to the values of wartime food rationing and cut the mountain of food waste emerging from the nation’s kitchens. (more)

Quite right too!

Research by the government’s waste reduction agency, Wrap, found that one third of all food bought in Britain is thrown away – of which half is edible. Wrap will claim that this discarded food is a bigger problem than packaging, as the food supply chain accounts for a fifth of UK carbon emissions and decomposing food releases methane, the most potent of the greenhouse gases. Wasted food is estimated to cost each British household from £250 to £400 a year.

The reason this came to mind is that when this recipe specifies over-ripe tomatoes – that’s because it was either soup or the bin… You (better housekeepers) can of course use fruit or veg at the peak of its perfection!

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