The Eric Smith Tomato Soup Recipe | |
|  | | ...or use tinned tomatoes. |
|  | Eric Smith's tomato soup recipe is legendary (or should that be infamous?!).
Eric would also like to thank Mrs Farmer, Home Economics Teacher at the Wakeman School in Shrewsbury. |
| | | Ingredients | | Cooking oil | A 400g can tomatoes | | Margarine or butter | 2 dessert spoons of tomato purée | | 1 onion | 1 potato | | Salt | 2 tsp basil |
Dice onion and potato. Gently sweat the diced onion in a little oil and a small amount of butter or margarine (dessert spoon). After a couple of minutes, add the diced potato and allow to cook slowly for 10 minutes. After the 10 minutes, take the juice from the can of tomatoes and add water to make the juice up to 500ml. Then add to the onion and potato in the pan. Add tomatoes from the can. Stir in 2 dessert spoons of tomato puree. Add a pinch of salt and 2 tsp basil. Allow to simmer uncovered until potato is soft. Blend until smooth and if you fancy a little decadence, add a swirl of cream!
Enjoy with a roll! | | | |
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