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Delicate fresh tomato soup
Preparation info
- To serve
four
- Difficulty
Easy
Appears in
Published 1978
Tomato soup (or ‘tomata’ as it used to be) is a foreign soup gone native, and is now one of the most loved of English soups. The home-made sort, a shade less pillarbox red than its useful tinned counterpart is the most delicate and fresh-tasting of dishes.
Ingredients
675 g 1½ lb 1 smailbunch
Method
Pour boiling water over the tomatoes and remove them after 30 seconds when the skins peel off easily. Cut them in half and squeeze out the pips which are discarded-take care not to discard too much of the liquid.
Chop the pipless tomato pulp coarsely, and skin and chop the onions, using the firm white part.
Melt the butter in a heavy saucepan and soften the spring onions with th