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Roasted tomato soup with double-baked cheese potatoes
Fruit and vegetables
4 baking
potatoes
small bunch fresh
chives
, finely chopped
2kg/4½lbs large ripe plum
tomatoes
, halved
1
garlic
bulb, cut in half horizontally
2 large
red onions
, peeled, quartered
few sprigs fresh
thyme
Tins, packets and jars
few drops
Worcestershire sauce
(optional)
Cooking ingredients
sea salt and freshly ground
black pepper
1 tbsp golden
caster sugar
sea salt and freshly ground
black pepper
2 tbsp extra virgin
olive oil
250ml/9fl oz
vegetable stock
(optional)
few drops
balsamic vinegar
(optional)
Dairy, eggs and chilled
knob of
butter
2 tbsp
crème fraîche
200g/7oz soft
goats' cheese
1 free-range
egg
, beaten
100ml/3½fl oz
single cream
(optional)
Back to recipe
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