Clarissa Dickson Wright

Onion, aniseed and tomato soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Clarissa's Comfort Food
Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

  • About

This is a soup I came across in Quercy when I was dallying there in my youth, delighted by the dark eyes of a handsome young man. It is a good soup for spring and autumn, although in Quercy it is drunk during the tomato season. Their idea of cool summer nights was never mine.

Ingredients

  • 4 onions, sliced
  • 2 tablespoons butter
  • 2 garlic cloves, chopped<

Method

Sauté the onions in the butter until they are golden. Add the garlic and the tomatoes and cook a little longer. Add the stock and herbs, season and stir in the aniseed. Bring to the boil and simmer for about 1 hour.

Place some slices of stale sourdough bread in the bottom of a tureen, or a round into the bottom of each individual bowl, then pour over the soup and serve.